Coconut Pound Cake
1 c. butter
1/2 c. shortening
3 c. sugar
6 eggs
3 c. sifted flour
1/2 tsp. baking powder
1 c. milk
1 tsp. coconut extract
6 oz. fresh or frozen coconut
Glaze:
1 c. sugar
1/2 c. boiling water
3 tsp. coconut extract
Cream first 3 well. Add eggs 1 at a time, beating well after each addition. Sift next 2 together and add alternately with mixture of next 2. Stir in coconut. Bake in a greased and floured 10” tube pan. Place in a cold oven. Bake at 350F 1 1/2 hours, covering with foil during last 20 min. Cool in pan 30 min. Turn out and spoon glaze over.
Glaze: boil first 2 together until sugar is dissolved. Add extract.
Source: The United Methodist Women of Ocracoke Island, NC, “Ocracoke Cook Book,” undated
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1 c. butter
1/2 c. shortening
3 c. sugar
6 eggs
3 c. sifted flour
1/2 tsp. baking powder
1 c. milk
1 tsp. coconut extract
6 oz. fresh or frozen coconut
Glaze:
1 c. sugar
1/2 c. boiling water
3 tsp. coconut extract
Cream first 3 well. Add eggs 1 at a time, beating well after each addition. Sift next 2 together and add alternately with mixture of next 2. Stir in coconut. Bake in a greased and floured 10” tube pan. Place in a cold oven. Bake at 350F 1 1/2 hours, covering with foil during last 20 min. Cool in pan 30 min. Turn out and spoon glaze over.
Glaze: boil first 2 together until sugar is dissolved. Add extract.
Source: The United Methodist Women of Ocracoke Island, NC, “Ocracoke Cook Book,” undated
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