Coconut pound cake #2

Yield: 16 Servings

Measure Ingredient
1 pounds Kraft's Miracle Whip margarine
3 cups Sugar
3 cups Flour
9 Eggs
2 teaspoons Vanilla
½ teaspoon Salt
1½ cup Angel flake coconut

Cream margarine; add sugar slowly; cream well. Add 4 eggs, one at a time, beating well after each addition. Add the remaining 5 eggs alternately with the flour and salt, beginning and ending with the flour. Add vanilla, mix well. Last, fold in the coconut by hand (do not use a mixer here, as it will cause the cake to fall slightly). Pour into a large tube pan and bake in a 325 degree oven for 1 hour and 45 minutes -- start the cake in a cold oven -- do not preheat. An ordinary angel food pan is too small for this cake. Test the cake with a toothpick for doneness.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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