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Pound Cake: Coconut Pound Cake

Source of Recipe


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List of Ingredients



• 2 cups granulated sugar
  
• 1 Butter Flavor Crisco Stick or 1 cup Butter Flavor Crisco all-vegetable shortening plus additional for greasing
  
• 5 eggs
  
• 1 1/2 teaspoons coconut extract
  
• 2 1/4 cups all-purpose flour
  
• 1 1/2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 1 cup buttermilk or sour milk*
  
• 1 cup shredded coconut, chopped
  
• Glaze:
  
• 1/2 cup sugar
  
• 1/4 cup water
  
• 1 1/2 teaspoons coconut extract
  
• Garnish (Optional)
  
• Whipped topping or whipped cream
  
• Assorted fresh fruit
  
• *To sour milk: combine 1 tablespoon white vinegar plus enough milk to equal 1 cup. Stir. Let stand 5 minutes before using.
  






Instructions



1. Heat oven to 350 degrees. Grease 10 inch tube pan with shortening; flour lightly. Place cooling rack on countertop to cool cake.
   
   
2. For cake, combine 2 cups sugar and 1 cup shortening in large bowl. Beat at medium speed with electric mixer until blended. Add eggs, 1 at a time, beating slightly after each addition. Beat in 1 1/2 teaspoons coconut extract. Combine flour, baking powder and salt in medium bowl. Add alternately with buttermilk to creamed mixture, beating at low speed after each addition until well blended. Add coconut. Mix until blended. Spoon into prepared pan. Bake at 350 degrees for 50 minutes or until toothpick inserted in center comes out clean. Do not overbake. Remove to wire rack. Cool 5 minutes. Remove cake from pan. Place cake, top side up, on serving plate. Use toothpick to poke 12 to 15 holes in top of cake.
   
   
3. For glaze, combine 1/2 cup sugar, water and 1 1/2 teaspoons coconut extract in small saucepan. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Cool 15 minutes. Spoon over cake. Cool completely.
   
   
4. For optional garnish, place spoonfuls of whipped topping and assorted fresh fruit on each serving.
   
   
5. Makes 12 to 16 servings