Ingredients
-
225
-
2
-
1
-
6
-
2
-
1
-
8
-
-
-
-
-
-
-
-
Directions
Coconut pound cake,From the Weekend magazine dated Dec 20-26’2002.,Excellent very rich pound cake which was the perfect ending to a very spicy meal. I cooked this in a loaf pan at 350-degrees F for about 1hour and 20 minutes (but my oven cooks slow). Next time I will make it in a tube pan and slice the cake in very thin slices. Although we loved this pound cake my conversions may have been off a bit–used two sticks of butter (1 cup) and only 7 oz of coconut when I made this desert (the remainder of the ingredients used were the same as written in the recipe). Thanks for posting this easy-to-make desert recipe.,From the Weekend magazine dated Dec 20-26’2002.
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Steps
|
1
Done
|
Cream Butter and Sugar Together in a Large Bowl. |
|
2
Done
|
Add Essence. |
|
3
Done
|
Mix Well. |
|
4
Done
|
Add Eggs, One at a Time, Beating Well After Each Addition. |
|
5
Done
|
Add Flour and Salt. |
|
6
Done
|
Mix Well. |
|
7
Done
|
Fold in the Flaked Coconut. |
|
8
Done
|
Mix Well. |
|
9
Done
|
Bake in a Greased Tube Pan at 170 For 1 Hour 10 Minutes. |
|
10
Done
|
If You Dont Have a Tube Pan, Use a Loaf Pan, and Reduce the Cooking Time by 15 Minutes, Checking For Doneness. |
