Coconut Pound Cake



one 10-inch cake

Recipe from

Oxmoor House


1 cup shortening
2 cups sugar
6 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 teaspoon butter flavoring
1 (7-ounce) can flaked coconut


Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture, beating well. Stir in flavorings and coconut.

Pour batter into a well greased 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until cake tests done. Cool in pan 10 to 15 minutes; remove from pan, and cool completely.