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Coconut Cream Pound Cake




Source of Recipe


Internet


List of Ingredients




3 cups all- purpose flour (sift 3 times)
2 teas. baking powder
1/4 teas salt
1/2 cup shortening (I use Crisco)
1-1/2 sticks of sweet butter, softened, at room temp
2 eggs (whole)
3 egg whites
1-1/2 teas coconut extract
1 cup heavy cream
1-16 oz package frozen coconut


Recipe



Preheat oven to 350º. Grease and lightly flour Bundt pan.

Combine flour, baking powder and salt (sift) in large bowl, and stir to mix. Add shortening, butter, whole eggs, egg whites, coconut extract, cream and coconut. Beat with mixer on low speed for about 1 minute, then on medium high for 2 minutes. The batter will be thick and fluffy (that's what you want).

Spoon into pan. Bake one hour. As soon as the cake comes out of oven turn out on cake plate (this way the cake won't stick to pan)