Aunt Sarah's Coconut Pound Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 24 |
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Wow. My husband's aunt gave me this recipe at a bridal shower. Why did I wait 20 years to make it? The flavor is better if you can wait a day or two to eat this. Ingredients:
1 cup butter |
1/2 cup crisco |
3 cups sugar |
6 eggs |
3 cups plain flour |
1/4 teaspoon salt |
1/2 teaspoon coconut flavoring |
1 teaspoon vanilla |
1 cup coconut milk |
1 (17 ounce) can coconut in heavy syrup |
4 ounces cream cheese, softened |
2 cups powdered sugar |
1/4 teaspoon almond extract |
1/4 teaspoon coconut extract |
1 teaspoon vanilla |
1/2 cup finely chopped pecans |
2 -4 tablespoons coconut milk |
Directions:
1. Cream butter, shortening, and sugar.
2. Add eggs, one at a time. Beat well after each addition.
3. Add flavorings and coconut milk.
4. Add 1 cup of flour at a time.
5. Stir in coconut.
6. Pour into Bundt pan (well-greased and floured).
7. Bake at 325 about 1 hour + 30 minutes, or until a skewer comes out clean.
8. Note : This makes a lot of batter, so be careful not to fill the pan to full.
9. Icing: Mix the softened cream cheese with the sugar and extracts. Add coconut milk until this reaches a good consistency, to barely drip down the sides of the Bundt cake. Stir in the nuts. Adjust the consistency if necessary. Pour/spread over the cooled cake. You may want to do this on a rack with something beneath to catch the drips.
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