Coconut Pound Cake

Yield:

one 10-inch cake

Recipe from


Ingredients

1 1/2 cups butter or margarine, softened
2 1/2 cups sugar
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 teaspoons coconut extract
1 cup flaked coconut

Preparation

Cream butter; gradually add sugar, and beat at high speed of an electric mixer 10 minutes. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Add coconut extract, beating well. Fold in flaked coconut.

Pour batter into a greased and floured 10-inch tube pan. Place pan in a cold oven. Bake at 300° for 1 hour and 45 minutes. Cool in pan 10 to 15 minutes; remove cake from pan, and cool completely.

Note:

Oxmoor House Homestyle Recipes

January 1984