Coconut Pound Cake by
Ingredients
6 eggs
1 cup shorting
1/2 cup maargarine
3 cup sugar
1/2 tsp. almond extract
1/2 tsp. coconut extract
3 cups sifted flour
1 cup milk
1 9oz. pkg. frozen coconut (thawed)
1/2 tes. baking powder
To make your own cake flour: Put 2 level tbsp. cornstarch in a one cup measure, Finish filling with plain flour. Sift 3 times, This equals 1 cup cake flour.
Icing:
4 oz. cream cheese
2 tbs. sweet milk
2 cups powder sugar
Instructions
Preheat oven to 300 degrees.
Grease and flour a 10 tube pan.
On high speed beat eggs with shortening and margarine until blended. Gradually add sugar, beating until light and fluffy. Add extracts, beat until blended, At low speed, beat in flour (in fourths) alternately with milk (in thirds) beginning and ending with flour. Add coconut, beat until well blended. Turn into prepared pan. Bake 2 hrs. or until cake tester inserted near center comes out clean. Cool in pan on wire rack 15 mins. Remove cake from pan, cool thoroughly on wire rack. To serve, dust top lightly with powder sugar or icing.
Grease and flour a 10 tube pan.
On high speed beat eggs with shortening and margarine until blended. Gradually add sugar, beating until light and fluffy. Add extracts, beat until blended, At low speed, beat in flour (in fourths) alternately with milk (in thirds) beginning and ending with flour. Add coconut, beat until well blended. Turn into prepared pan. Bake 2 hrs. or until cake tester inserted near center comes out clean. Cool in pan on wire rack 15 mins. Remove cake from pan, cool thoroughly on wire rack. To serve, dust top lightly with powder sugar or icing.