Coconut Cream Pound Cake
Coconut Cream Pound Cake is an moderately easy dinner. Made with 1 c. margarine, softened, 1/2 c. shortening, 2 1/2 c. sugar, 5 eggs and 3 c. flour, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Cream margarine and shortening; gradually add sugar and beat until light and fluffy.
Add eggs, one at a time, beating well. Combine flour and baking powder; add to creamed mixture alternately with cream of coconut.
(Begin and end with flour.) Stir in lemon rind and vanilla.
Pour into greased and floured 10-inch Bundt pan.
Bake at 350Β° for 1 hour and 15 minutes.
Cool in pan 10 to 15 minutes.
Remove and cool completely on wire rack.
π· Perfect Pairings
Complete your meal with these
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