Coconut Pound Cake

Yield: one 10-inch cake
Recipe from Oxmoor House

More From Oxmoor House


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

  1. 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.
  2. 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.
  3. 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.
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