Email to Shareen k      

Recipe Categories: FOODCRAZY's HOME PAGEAppetiser-spreaddip Appetisers Asian BarCookies basics Beverage bread BREAKFAST Brownies cake Cakes CAKESandPIES cakesusingcakemix CANDY CASSEROLES Cheesecake Chicken-maindish COOKIES CROCKPOT DESSERTS Egglesscake EGGS FISHandSEAFOOD Frosting Lemondeserts MainDish MEATS Mexican Muffins Pasta PASTRIES Pie Pie-Savoury PIZZA PorkChops POULTRY Rice salad-dressings salad-seafood SALADandDRESSING Sandwich SAUCES SavouryPie Scones Seafood-maindish sides sides-potato sides-vegetable SOUPSandSTEWS Sweetbreads TARTSandPIES Thai VEGETABLES VEGETARIAN

Coconut Pound Cake




Source of Recipe


HEARTSY at About.com, Southern U.S. cuisine boards


Recipe Introduction


For anyone that likes coconut, this is one of the best cakes that you will ever taste. It is very easy to make.


List of Ingredients




2 cups self-rising flour,
5 eggs,
2 cups sugar,
1 teaspoon vanilla,
1 cup Crisco oil,
1 teaspoon coconut flavoring,
1/2 cup milk,
1 cup Baker’s Angelflake Coconut

Recipe



Mix dry ingredients and add liquid ingredients, mix in well.
Mix well and stir in coconut.
Pour into greased and floured bundt pan or tube pan. (If Teflon, just spray with Pam)
Bake at 350 degrees for 50 – 60 minutes. Bake at 325 degrees if using a dark pan.
Topping

1 cup sugar 1/2 cup water
1/2 cup margarine 1 teaspoon coconut flavoring

Mix all ingredients together and bring to a boil, right before taking cake out of the oven.
(will boil over easily)
Pour over hot cake and let set for 20 minutes, before turning out of pan.
Keep covered to preserve moisture.