Ingredients: |
Ingredients: 2 c granulated sugar
1 c butter flavor shortening
5 eggs
1 ½ t coconut extract
2 ¼ c flour
1 ½ t baking powder
½ t salt
1 c buttermilk, or sour milk
1 c shredded coconut, chopped
Glaze:
½ c granulated sugar
¼ c water
1 ½ t coconut extract
Garnish (optional)
Whipped topping or whipped cram
Assorted fresh fruit
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Directions: |
Directions:***To sour milk combine: 1 tablespoon white vinegar plus enough milk to equal one cup, stir, wait 5 minutes before using.
**Heat oven to 350. Grease 10 inch tube pan with shortening. Flour lightly. Place wire rack on counter top to cool cake. For cake, combine 2 cups sugar and 1 cup shortening in large bowl. Beat at medium seed of electric mixer until blended. Add eggs, 1 at a time, beating after each addition. Add in 1 ½ teaspoons coconut extract. Combine flour, baking powder and salt in medium bowl. Add alternately with buttermilk to creamed mixture, beating at low speed after each addition until well blended. Add coconut. Mix until blended. Spoon into prepared pan.
**Bake at 350 for 50 minutes or until toothpick inserted near center comes out clean. Do not over bake. Remove to wire rack. Cool 5 minutes. Remove cake from pan. Place cake, top side up, on serving plate. Use toothpick to poke 12-15 holes in top of cake.
**For glaze, combine ½ cup sugar, water and 1 ½ teaspoons coconut extract in small saucepan. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Cool 15 minutes. Spoon over cake. Cool completely.
**For optional garnish, place spoonfuls of whipped topping and assorted fresh fruit on each serving. |
This recipe for Coconut Pound Cake is from