Coconut Pound Cake

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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