This has recipe has been handed down for many generations through my family…and oh so good !!!
Coconut Poundcake
2 cups sugar
2 sticks oleo
1/2 cup crisco
5 eggs
1 cup milk
1 teas. coconut flavoring
3 cups all-purpose flour, sifted 3 times
1/4 teas. salt
1 teas. baking powder
1 small can coconut flakes
Cream sugar, oleo and crisco. Next add eggs, one at a time, beating well after each. Then add dry ingredents, mix well. Add coconut flakes and mix well.
Bake in greased and floured loaf pans at 325 degrees for 1 1/2 hours or until done
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups sifted all purpose flour (White Lily)
1/4 teaspoon salt
1 cup coconut milk
1 7oz pk coconut flakes, blended
1 teaspoon baking powder
1 teaspoon almond extract
Glaze frosting
1 1/2 cups sugar
3/4 cup coconut milk
1 1/4 teaspoons coconut Extract
Preheat oven to 300*. Cream butter, shortening and sugar in a large mixer bowl. Beat in eggs one at a time. Beat for 15 minutes. Sift flour, baking powder with salt. Add to butter mixture alternately with milk, beginning and ending with dry ingredients. Stir in coconut and extracts. (I add extracts while beating for 15 minutes). Pour into a greased and floured 10’ tube pan. Bake 1 hour and 15 minutes or until toothpick comes out clean when inserted in center. Cool 10 minutes in pan. Remove from pan and glaze while cake is hot.
Glaze: In saucepan, mix sugar, water and extract. Stir to dissolve sugar, bring to boil; cook for 1 minute. Brush on hot cake, using all of the glaze.