Coconut Cream Pound Cake Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs) | |
| Shortening | 1/2 Cup (16 tbs) | |
| Sugar | 2 1/2 Cup (16 tbs) | |
| Eggs | 5 Small | |
| All-purpose flour- 3 cups | ||
| Baking powder | 1/2 Teaspoon | |
| Cream of coconut- 1 cup | ||
| Lemon rind- 1 teaspoon grated | ||
| Vanilla extract | 1 Teaspoon | |
Directions
GETTING READY
1. Start by preheating the oven to 350° F
MAKING
2. First, cream the butter and shortening, then add sugar to it, beat till light and fluffy
3. Add eggs to the mixture one at a time, make sure to keep beating after each additions
4. Combine flour and baking powder, also add to creamed mixture alternately with cream of coconut, make sure that the beginning and ending is with flour mixture
5. Stir in the lemon rind and vanilla
6. In a greased and floured 10-inch tube pan, pour batter 7. Finally bake at 350° for 1 hour and 15 minutes
8. Cool in pan for 10 to 15 minutes, remove from pan, and cool completely on a rack
SERVING
9. Serve with coffee
1. Start by preheating the oven to 350° F
MAKING
2. First, cream the butter and shortening, then add sugar to it, beat till light and fluffy
3. Add eggs to the mixture one at a time, make sure to keep beating after each additions
4. Combine flour and baking powder, also add to creamed mixture alternately with cream of coconut, make sure that the beginning and ending is with flour mixture
5. Stir in the lemon rind and vanilla
6. In a greased and floured 10-inch tube pan, pour batter 7. Finally bake at 350° for 1 hour and 15 minutes
8. Cool in pan for 10 to 15 minutes, remove from pan, and cool completely on a rack
SERVING
9. Serve with coffee
Chef
