Coconut Cream Pound Cake
Coconut Cream Pound Cake is an moderately easy dessert you can prepare in about 1 hour 14 minutes. Made with c. margarine, softened, c. shortening, c. sugar, eggs and c. flour, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
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.
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