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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Coconut Cream Pound Cake Recipe

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This recipe for Coconut Cream Pound Cake is from Papa Art's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Cups Flour
2 Tsp. Baking Powder
1/4 Tsp. Salt
2 cups Sugar
1/2 cup Vegetable shortening
3/4 cup ( 1 1/2 sticks) Butter at room temperature
2 Eggs
3 Egg Whites
1 1/2 tsp. Coconut Extract
1 Cup Whipping Cream
1 Small can coconut condensed milk-
Directions:
Directions:
Preheat over to 350 degrees.. Grease and lightly flour a 10 inch tube or bundt pan.
Combine the flour, baking powder and salt in a large mixing bowl and stir to mix. Add the shortening,butter,egg whites, coconut extract, cream and coconut milk. Beat with a mixer on low speed for 1 minute, then on medium high for 2 minutes. The batter will be thick and fluffy.
Spoon into the prepared pan. Bake for 1 hour or until a wooden toothpick comes out clean when inserted into the center of the cake. As soon as the cake comes out of the oven -turn it over onto cake plate.

 

 

 

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