Coconut Pound Cake

Coconut Pound Cake

Source: Paula Deen

Ok, Food Police...Someone is suggesting restaurants serve less butter and more apples! Come on, a few apples here and there will not take care of obesity in this country!!! Here's my revenge...A wonderful recipe from Paula Deen-You know, the person who once said...If one stick of butter is good, two sticks of butter is better! This pound cake is awesome! Be sure to not eat it all in one sitting!!! It can be dangerous. :-)

¾ cup shortening
1 cup (2 sticks!) softened butter
3 cups sugar
5 eggs
3 cups flour
½ tsp salt
½ tsp baking powder
1 cup milk
2 tsp coconut extract
1 3.5 ounce can flaked and sweetened coconut

• Preheat oven to 325 degrees.
• Grease and flour a 10 inch Bundt pan.
• Mix shortening, butter and sugar with an electric beater til smooth.
• Continue to mix adding one egg at a time making sure to mix well after each addition.
• Sift together flour salt, and baking powder. (I never sift them together!- add the salt and baking powder, then add the flour last) Then add alternately with milk to the mixture.
• Add coconut extract and coconut. Mix.
• Pour into prepared pan and bake for 1 hour and 20 minutes.
• Cool, then invert on to cake plate.

Serves 16-20.
Note: I made a light glaze for the top of the cake by mixing up some 10x sugar, milk and a bit of vanilla extract and lightly coated the top of the cake.

With this recipe, I was able to make a smaller Bundt cake (Did not fill the pan with all the batter) along with two small loaf pans! Share the Bundt and eat or freeze the loaves!