Coconut Pound Cake
Coconut Pound Cake recipe
Yield
4 servingsPrep
10 minCook
1½ hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cake flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
vegetable shortening
|
*
|
| 1 | cup |
coconut
|
*
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
milk
|
|
| 2 ½ | cups |
sugar
|
|
| 5 | large |
eggs
|
|
| 1 | tablespoon |
coconut flavouring
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cake flour
|
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
vegetable shortening
|
*
|
| 237 | ml |
coconut
|
*
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
| 591 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 15 | ml |
coconut flavouring
|
* |
Directions
Mix well.
Pour into a floured and greased tube pan. Place in cold oven (this means do not preheat the oven) and bake 1 hour and 25 minutes at 325℉ (160℃).
Let cool completely, remove from pan, and drizzle with sugar glaze if desired.
