Cakes and Frostings

KATE'S OWN COCONUT CREAM POUNDCAKE

  • 2 sticks Butter or margarine
  • 1/2 cup Shortening
  • 6 large Eggs, seperated
  • 3 cups Flour, sifted
  • 1/2 teaspoon Vanilla extract
  • 3/4 cup Evaporated milk
  • 3 cups Sugar
  • 1 teaspoon Coconut extract
  • 1/4 cup Water
  • 2 1/2 cups Coconut

    • DO NOT PREHEAT OVEN.

    Grease and flour a bundt pan or an angel food cake pan.

    In large mixer bowl, on high speed, combine butter, shortening and egg YOLKS until well blended. Gradually beat in sugar, mix on high till light and fluffy.

    On low speed, mix in flour, 1/4 at a time, alternately with milk water, beginning and ending with flour. Add coconut and beat until well blended.

    In a seperate bowl, with clean beaters, beat egg whites until stiff peaks form. Fold whites into cake mixture.

    Pour/Spoon into pan, smooth with spoon to level. Gently tap bottom of pan on countertop to help break up air pockets.

    Place pan in *cold* oven, turn heat to 300° and bake for one hour. Test with wooden toothpick, it should come out relatively clean.

    Can be lightly glazed, or dusted with powdered sugar. Store at room temperature covered with plastic wrap or foil. Very moist, will store well.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kathleen Helms of Beavercreek, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!