Coconut Macaroon Poundcake |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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A wonderful moist, dense cake that freezes beautifully. Ingredients:
6 eggs |
1 c shortening |
1/2 c butter |
3 c sugar |
1/2 t almond extract |
1 1/2 t coconut extract |
3 c cake flour |
1 c coconut milk |
2 c coconut |
Directions:
1. Separate eggs. Put whites in a large bowl and let warm to room temp. Preheat oven to 300 degrees. Grease 10 tube pan.
2. Mix egg yolks with shortening and butter. Gradually add sugar till fluffy, add extracts. Beat in flour and coconut milk alternately. Add coconut.
3. Beat whites till stiff peaks form then gently fold into batter until well combined.
4. Bake 2 hours. Cool 15 minutes before removing from pan. Cool completely on baking rack. Wrap and store in refrigerator or freeze.
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