Coconut Pound Cake Recipe

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Coconut Pound Cake Recipe

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1 cup butter

2 cups sugar

5 eggs

3 cups sifted flour

1/4 teaspoon salt

1 cup milk

1 1/3 cups canned, flaked coconut

1 teaspoon lemon extract

1/2 teaspoon vanilla





Using medium speed, cream together the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition; this takes about 10 minutes. Sift the flour with the salt; add alternately with the milk to the creamed mixture, beating after each addition. Add the remaining ingredients. Pour into a greased and floured 10-inch tube pan. Bake in a slow oven (325 degrees) for 1 hour and 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool 10 minutes, then remove from the pan and cool completely on a wire rack. 12 servings

Source: "Homemade Ice Cream and Cake", ed. Elise W. Manning, Doubleday & Company, Inc., 1972

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