Coconut Pound Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Cups Sugar or Sugar Free Substitute
1 Cup Shortening
1 Teaspoon Vanilla Extract
1 Teaspoon Butter Flavoring
6 Eggs
2 Cups Sifted Flour
1 Teaspoon Salt
1 Can Coconut (Angel Flakes)Coconut
Add another teaspoon vanilla if Sugar Free Substitute was used.
Glaze:
1 Cup Sugar or Sugar Free Substitute
1/2 Cup Water
2 Teaspoons Coconut Flavor
Add another teaspoon Coconut Flavor if Sugar Free Substitute was used
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Directions: |
Directions:Preheat oven to 325 degrees. Cream shortening and sugar. Add vanilla and butter flavoring. Add eggs one at a time. Mix well. Soft flour and salt together then add slowly. Good in coconut. Pour into 10-inch stem pan that has been well greased and floured. Bake at 325 degrees for 1 hour and 20 minutes or until toothpick inserted into center comes out clean.
Cook cake on 300 degrees if Sugar Free Substitute was used.
Glaze:
Mix and boil for one minute. Brush on cake and put in oven for five minutes more. Remove cake from pan immediately.. Put remaining glaze on cake. Serve cake when cake is still warm. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour and 20 minutes |
Personal
Notes: |
Personal
Notes: I got this recipe from the grocery store many years ago. It is another Betty Adams recipe from Adams Extract!
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