Coconut Cream Pound Cake
Coconut Cream Pound Cake is an moderately easy dinner. Made with 3 c. all-purpose flour, 1/4 tsp. salt, 1/2 c. shortening, 2 whole eggs and 1 1/2 tsp. coconut extract, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Heat oven to 350Β°.
Grease and flour tube pan.
Combine flour, baking powder and salt and stir to mix.
Add sugar, shortening, butter, eggs, egg whites, extract, cream and coconut.
Beat mixture 1 minute, then high for 2 minutes.
The batter will be thick and fluffy.
Spoon into pan, bake 1 hour.
When done, turn cake onto a large plate.
Let cool slightly before slicing.
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