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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is the cake that I won the State 4-H cookoff with 2 years in a row. Not sure why I'm posting coconut recipes, since I'm not a coconut fan, but I figured if I put it here, maybe I won't lose it again. Ingredients:
1 cup butter (no substitutes) |
1/2 cup butter flavor crisco |
5 eggs |
2 1/2 cups sugar |
3 cups all-purpose flour |
1/4 teaspoon salt |
1 cup coconut milk |
1 teaspoon coconut flavoring |
3/4 cup coconut |
Directions:
1. Cream butter and Crisco well.
2. Add sugar 1/2 cup at a time, beating well after each addition.
3. Add eggs one at a time, beating well after each addition.
4. Sift flour and salt together and add this mixture, alternating with the coconut milk; ending with flour mixture.
5. Add the coconut flavoring and the coconut.
6. Pour the batter into a WELL greased and floured 10 inch tube pan and bake at 300°F for one hour. (I place a small pan of water in the bottom of my oven when baking pound cakes to keep them from cracking).
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