Sunday, August 5, 2012

Coconut Pound Cake



1 cup Crisco shortening
5 eggs (add one-at-a-time, beating well after each addition)
2 cups sugar
1/2 cup milk
1/2 tablespoon butter flavored extract
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 small can angel coconut (blue can)


  • Preheat oven to 350°
  • Cream shortening and sugar.
  • Add eggs
  • Add remaining ingredients
  • Bake in a bundt pan for 55 minutes. While cake is baking make the syrup.
Syrup:
Boil for 1 minute:
1/2 cup sugar
1/4 cup water
1 tablespoon coconut extract.


  •   Pour this boiling mixture over cake as soon as it comes out of the oven making sure to cover all of the surface.
  • Let the cake cool for 15-20 minutes before you remove it from the pan.

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