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 crowd-pleaser that never disappoints.
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
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment