posted by cchiu 11-18-100 10:39 AM
Norma's Coconut Cream Pound Cake
1 cup butter, softened
1/2 cup shortening
2 1/2 cups sugar
5 eggs
3 cups flour
1/2 tsp. baking powder
1 cup cream of coconut
1 tsp. lemon zest, grated
1 tsp. vanilla extract
Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour and baking powder; add to creamed mixture alternately with cream of coconut, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in the lemon zest and vanilla.
Pour batter into a greased and floured 10 inch tube pan; bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and cool completely on a rack.
(NOTE: In addition to the above, can add 1 teaspoon coconut flavoring and about 1 cup flaked coconut.)
Coconut Pound Cake
1 package yellow cake mix
1 package (3 ounces) vanilla instant pudding mix
1 cup water
1/2 cup vegetable oil
4 large eggs
1 cup shredded coconut
Combine first 5 ingredients in a large mixing bowl; beat at medium speed with an electric mixer for 2 minutes. Stir in coconut. Pour batter into two greased and floured 9x5-inch loaf pans.
Bake at 350º for 45 to 50 minutes or until cake is golden. Cool in pan. Remove from pan and slice into 1-inch slices. Yield: 2 cakes.
Norma Harris, Milwaukee Wisconsin USA, 19990106.
Coconut Pound Cake
1 cup butter
3 cups white sugar
5 eggs
1 1/2 teaspoons baking powder
2 cups all-purpose flour
1/2 cup milk
3 1/2 ounces flaked coconut
2 teaspoons coconut extract
1/2 cup chopped walnuts
1/4 cup water
In a large bowl, cream together the 2 cups sugar and the butter or margarine. Add eggs one at a time, fully incorporating each one before adding another. Mix flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut flavoring into the creamed mixture. Beat well.
Pour the batter into a greased and floured 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Cool on a wire rack for just a few minutes, then place on cake platter.
To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut flavoring, and chopped nuts. Boil for 1 minute, and pour over still warm cake.
from: http://www.cakerecipe.com/az/CocntPndCk.asp