| COCONUT POUND CAKE |
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Makes One 10-inch Tube Cake 12 to 16 Servings Cake 2 cups sugar 1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick 5 eggs 1 -1/2 teaspoons coconut extract 2 -1/4 cups all-purpose flour 1 -1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup buttermilk or sour milk* 1 cup shredded coconut, chopped Glaze 1/2 cup sugar 1/4 cup water 1 -1/2 teaspoons coconut extract Garnish (optional) Whipped topping or whipped cream Assorted fresh fruit Heat oven to 350ºF. Grease 10-inch tube pan with Butter Flavor Crisco. Flour lightly. For cake, combine 2 cups sugar and Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until blended. Add eggs, 1 at a time, beating slightly after each addition. Beat in 1-1/2 teaspoons coconut extract. Combine flour, baking powder and salt in medium bowl. Add alternately with buttermilk to creamed mixture, beating at low speed after each addition until well blended. Add coconut. Mix until blended. Spoon into pan. Bake at 350ºF for 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Place cake, top side up, on serving plate. Use toothpick to poke 12 to 15 holes in top of cake. For glaze, combine 1/2 cup sugar, water and 1-1/2 teaspoons coconut extract in small saucepan. Cook and stir on medium heat until mixture comes to a boil. Remove from heat. Cool 15 minutes. Spoon over cake. Cool completely. For optional garnish, place spoonfuls of whipped topping and assorted fresh fruit on each serving. *To sour milk: Combine 1 tablespoon white vinegar plus enough milk to equal 1 cup. Stir. Wait 5 minutes before using. |
