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Coconut Pound Cake Recipe

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This recipe for Coconut Pound Cake, by , is from The Family's Cookbook Project, 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!

Contributor:  
Contributor:  
Brenda Fuller

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Sugar or sugar 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)

Glaze:
1 Cup Sugar or sugar substitute
1/2 Cup Water
2 Teaspoons Coconut Flour


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.

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.


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 long time ago. It is another Betty Adams recipe from Adams Extract!

 

 

 

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