Coconut pound cake #1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 5 | Eggs | |
| 1 | cup | Shortening |
| 1 | cup | Buttermilk |
| 2 | cups | All-purpose flour |
| 1½ | cup | Flaked coconut |
| 1 | teaspoon | Coconut extract |
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 1 | cup | Sugar |
| ½ | cup | Water |
| 1 | teaspoon | Coconut extract |
Directions
GLAZE
CAKE: Cream sugar & shortening. Add eggs, one at a time, beating after each addition. Mix flour, salt & baking powder. Add to creamed mixture, alternately with buttermilk. Add extract. Add coconut. Bake in greased tube pan for 1 hour at 350 or until golden brown. GLAZE: Combine ingredients.
Boil 1 minute. Pour over top of cake while both are still warm.
LILLIAN FRANK
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .