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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cake/Coconut Pound Cake Recipe

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This recipe for Cake/Coconut Pound Cake is from The Sexton Family 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:  
Cream Together:
2 cups sugar
1 cup Crisco
4 eggs beaten

Add:
1 teaspoon coconut flavoring
1 cup buttermilk

Sift together:
2 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Add flour mixture to above ingredients

Fold in:
1 cup angel flake coconut
1 cup chopped pecans

Bake in a greased and floured bunds pan hot 1 hour and 20 minutes at 350-degrees

Frosting:
2 cups sugar
1 tablespoon coconut flavoring
1 tablespoons karo syrup
1 cup water
3 tablespoons butter
Directions:
Directions:
Frosting:
Boil together ingredients for 5 minutes and slowly pour over the cake as soon as cake is removed from the oven. Leave in the pan for 12 hours, covered with foil, before serving.

For easy removal of cake from pan, heat in oven for 2 - 3 minutes and immediately invert on plate.

 

 

 

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