Coconut Pound Cake

When I lived in Nashville, Tennessee for five years, one of the best things about living in the South was learning to make, (and eat) all that wonderful Southern food. This is a recipe from Southern Lady May/June 2007 issue. I personally haven't made this cake yet, but intend to do so soon. It has all the ingredients I absolutely love! I found the baking temperature and the time on this cake very interesting... 300 for 2 hours? I've never made a cake like that before! I can't wait to see how this one turns out.

Ahhh my heart yearns to be back in the South... but until I get to move there I'll just have to cook 'Southern'.

Coconut Pound Cake

6 eggs
1 c Crisco
½ c butter, at room temp.
3 c sugar
½ t almond extract
½ t coconut extract
3 c sifted cake flour
1 c milk
2 c packaged or fresh flaked coconut

Preheat the oven to 300. Grease and flour a 10-inch tube pan. Separate the eggs. Set the whites aside to come to room temperature. Beat the egg yolks with the Crisco and butter at high speed until well blended. Gradually add the sugar, beating until light and fluffy. Add the extracts and beat. At low speed, beat in the flour (about one-quarter at a time), alternating with the milk (about one-third at a time) Begin and end with the flour. Add the coconut and beat on medium speed until well blended.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the batter. Pour into the prepared pan.Bake for 2 hours. Cool the cake in the pan on a wire rack for 15-minutes. Remove from the pan and finish cooling on a rack.Print Friendly and PDF