Coconut Pound Cake
| Category | Desserts
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | |
| Comment | Serve with lemon sherbet |
Ingredients
- 1 cup butter
- 2 cups sugar
- 5 eggs
- 3 cups sifted flour
- 1/4 teaspoon salt
- 1 cup milk
- 1 3 1/2 ounce can flaked coconut
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla
Directions
Using medium speed on mixer, cream together butter and sugar until light and fluffy. Add eggs,one at a time, beating well after each addition (this takes about 10 minutes). Sift flour with salt; add alternately with milk to creamed mixture, beating after each addition. Add remaining ingredients. Pour into greased and floured 10" tube pan. Bake in slow oven 325 degrees 1 hour and 30 minutes. or until cake tests done. Cool 10 minutes, then remove from pan and complete cooling on rack. Serve with lemon sherbet. Makes 12 servings.
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