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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This proven pound cake turns out perfectly moist every time. It doesn't need any frosting, just a dust of confectioners' sugar over the top. Lazetta Bruce, Minatare, Nebraska Ingredients:
1/2 cup butter, softened, softened |
1/2 cup shortening |
1 package (8 ounces) cream cheese, softened |
3 cups sugar |
6 eggs |
1 teaspoon vanilla extract |
1 teaspoon coconut extract |
3 cups king arthur unbleached all-purpose flour |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2-1/4 cups flaked coconut |
confectioners' sugar |
Directions:
1. In a large bowl, cream the butter, shortening, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture just until combined. Fold in coconut. Transfer to a greased and floured 10-in. tube pan.
2. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.
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