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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is so creamy, so moist and so delicious. Every time I fix this I get rave reviews and am always asked for the recipe. Enjoy Ingredients:
2 cups sugar |
1 cup butter flavor shortening |
5 eggs |
1-1/2 teaspoons coconut extract |
2-1/4 cups all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup buttermilk |
1 cup shredded coconut chopped |
glaze |
1/2 cup sugar |
1/4 cup water |
1-1/2 teaspoons coconut extract |
Directions:
1. Heat oven to 350.
2. Grease a tube pan with shortening and flour lightly.
3. Combine 2 cups sugar and Crisco in large bowl.
4. Beat at medium speed until blended.
5. Add eggs 1 at a time beating slightly after each addition.
6. Beat in coconut extract.
7. Combine flour, baking powder and salt in medium bowl.
8. Add alternately with buttermilk to creamed mixture beating at low speed after each addition until well blended.
9. Add coconut and mix until blended.
10. Spoon into pan and bake at 350 for 50 minutes.
11. Cool 5 minutes before removing from pan.
12. Place cake top side up on serving plate.
13. Use toothpick to poke 12 to 15 holes in top of cake.
14. Combine glaze ingredients in small saucepan and cook over medium heat until mixture comes to a boil.
15. Remove from heat and cool 15 minutes.
16. Spoon over cake and cool completely.
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