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FRESH COCONUT POUND CAKE
- from Cupcake recipe
1 c. butter, softened
3 c. sugar
6 eggs
3 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 carton (8 oz.) dairy sour cream
1 c. fresh (or frozen, thawed) coconut
1 tsp. vanilla extract
1 tsp. coconut extract
--ICING:--
1/2 c. vegetable shortening
1 lb. box of confectioners sugar
1/4 c. water
1/8 tsp. salt
1 tsp. vanilla
Cream together butter and sugar; beat until mixture is light and fluffy. Add 1
egg at a time, beating well after each addition. Combine flour, soda and salt.
mix well; add to creamed mixture alternately with sour cream, beginning and
ending with flour mixture. Stir in the coconut and both flavorings. Pour
batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1
hour and 20 minutes or until wooden pick inserted in the center comes out clean.
Cool in pan 10 to 15 minutes; remove from pan and cool completely before icing
or cutting. To make icing, combine all ingredients in large bowl and mix at
high speed until fluffy. Frost top and sides. Yield: 16 servings.
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