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Coconut Pound Cake

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“This is the most moist pound cake with a fabulous coconut flavor. It came from the San Antonio Junior League Cookbook.”
READY IN:
1hr 10mins
SERVES:
12-15
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

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

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