Coconut Pound Cake

"This is the most moist pound cake with a fabulous coconut flavor. It came from the San Antonio Junior League Cookbook."
 
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photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
Ready In:
1hr 10mins
Ingredients:
12
Yields:
1 cake
Serves:
12-15
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ingredients

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directions

  • Preheat oven to 325 degrees.
  • In a large mixing bowl, cream sugar, shortening, and salt.
  • Add eggs one at a time, mixing well after each addition.
  • Add extract and mix well.
  • In a separate bowl, sift flour and baking powder.
  • Add milk to creamed mixture.
  • Add flour mixture to creamed mixture.
  • Fold in coconut.
  • Bake in a greased and floured bundt pan for 1 hour.
  • About 10 minutes before cake is done, combine sugar, extract and water in a small saucepen.
  • Bring to a boil and boil one minute.
  • Pour over cake immediately after removing cake from the oven.
  • Let cake sit 30 minutes before removing from pan.

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Reviews

  1. I was initially a little worried about this when I took it out of the oven, because it looked as though it had fallen in the middle. I had to go out for a while once this finished baking, so I poked some holes with a skewer, poured on the coconut syrup and left the cake to cool while I was gone. A couple hours later, I returned and removed it from the pan. The part that looked fallen no longer mattered, because it formed this lovely crusty part on the bottom of the cake, and the top of the cake was super-moist and coconutty. Delicious, thanks for posting! Made for PAC Spring 2013
     
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RECIPE SUBMITTED BY

I am an executive director for an assisted living community in San Antonio. It lets me put my passion of helping others to good use for our senior population. One of my other great passions is cooking. I love to entertain and prepare new recipes for my guests. My cookbook collection numbers 200+, and I always want more.
 
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