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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I don't care for coconut but my Grandmother says this is an excellent recipe and I trust her opinion. She found the recipe in a coconut scented candle box of all places! Ingredients:
2 cups sugar |
1 cup crisco |
5 eggs, well beaten |
1 teaspoon coconut flavoring (extract) |
2 cups flour |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
1 cup buttermilk or 1 cup sour cream |
1 cup angel flaked coconut |
1/2 cup water |
1 cup sugar |
1 teaspoon coconut flavoring (extract) |
Directions:
1. Heat oven to 350°F Grease and flour a bundt pan.
2. Cream together sugar, crisco, eggs, and coconut flavoring.
3. In another bowl, whisk together flour, baking powder and salt.
4. Beat flour mix and buttermilk alternately into egg mix.
5. Stir in angel flaked coconut.
6. Pour or spoon into prepared bundt pan and bake for 50-60 minutes until tests clean.
7. In the meantime prepare glaze: Heat water and stir in sugar until dissolved, bring to a boil and boil 1 minute. Remove from heat and stir in coconut flavoring.
8. When cake is removed from the oven, keep it in the pan and poke holes all over it with a thin skewer. Slowly pour hot glaze over hot cake and allow it to sink into it. Allow to cool before removing from pan.
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