Serves: 18
Total Calories: 414
Cream butter, shortening, and sugar. Add eggs, one at a time, beating 2 minutes after each egg. Add flour and milk alternately. Add salt and flavorings. Fold in coconut; pour into tube pan lined on bottom with waxed paper. Bake at 350° for 1 hour and 15 minutes. Start in COLD oven.
Topping:
Boil 1 minute and pour over cake while hot.
Editor's Extra:
In reference to butter and margarine, softened and room temperature mean the same thing. Easy to micro—soften firm butter 1 1/2 to 2 minutes at 10% power.
This Coconut Pound Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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