Coconut Pound Cake

(from A Perfect Coconut Pound Cake Recipe and Major Pettigrew’s Last Stand)

Peggy’s Coconut Pound Cake

  • 2 sticks (1 and 1/2 lb.) butter, softened
  • 1/2 cup solid vegetable shortening. (That’s the secret code for Crisco)
  • 3 cups sugar
  • 6 eggs
  • 3 cups all purpose flour ( I sift before measuring and then sift again)
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 1 tsp. lemon extract
  • 1 TBSP coconut flavoring
  • 1 tsp. almond extract
  • 3 and 1/2 oz flaked coconut ( I use Angel Flake)

Preheat the oven to 325 degrees. Grease and flour a 9 inch Bundt cake pan or a tube pan. ( Don’t use the spray. You really have to grease this guy.) In a large mixing bowl, cream the butter and shortening with the sugar until light and fluffy. Add the eggs two at a time, beating well after each addition. Combine the milk and the flavorings. Beat in the flour alternately with the liquid ingredients, beginning and ending with the flour. Fold in the coconut. Turn the mixture into the prepared pan. Bake 1 1/2 hours, or until the cake shrinks slightly from the sides of the pan. Cool in the pan for 10 minutes, then invert onto a rack right side up, and allow to cool completely.