Coconut Pound Cake(The Nashville Cookbook)
Coconut Pound Cake(The Nashville Cookbook) - a delicious recipe with 11 ingredients.
Butter a 10-inch tube pan.
Line bottom with waxed paper.
In mixing bowl, beat butter, shortening and 3 cups of the sugar until creamy, about 4 minutes.
Add eggs, one at a time, beating 2 minutes after each.
Sift flour with salt; stir in flour in thirds alternating with milk.
Add almond extract and 1/2 teaspoon coconut flavor, then fold in coconut.
Place in cold oven; set oven to 350Β° and bake until cake tester comes out clean, about an hour and 15 minutes.
Place cake on wire rack.
In small pan, bring remaining 1 cup sugar, 1 cup water and 1 teaspoon flavor to a boil, about 1 minute.
Pour syrup over hot cake.
Cool 30 to 40 minutes.
Remove cake from pan to a rack or plate after sugar syrup has soaked into cake.
Eat and enjoy.
Makes 1 (10-inch) cake.
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