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Ingredients
| eggs: 5 |
| granulated sugar: 2 cups |
| canola oil - for salads, woks and light frying: 1 cup |
| all-purpose flour (unsifted): 2 cups (sifted) |
| baking powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| 2% milk: 1/2 cup |
| vanilla extract: 1 tsp |
| coconuts (shredded): 1 cup |
| coconut extract: 1 tsp |
| granulated sugar: 1 cup |
| water: 1/2 cup |
| salted butter: 1/4 cup |
| coconut extract: 1 tsp |
Cindy's Coconut Pound Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Grease and flour a tube pan. (Don't miss and spots or you won't get the cake out without breaking it.
- Beat 5 eggs.
- Add 2 cups sugar and beat well.
- add 1 cup canola oil.
- Sift 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt. Add to egg mixture and blend well.
- Add to above mixture 1 cup coconut, 1/2 cup milk, 1 tsp vanilla, 1 tsp coconut extract.
- Mix well and pour into pan.
- Bake at 350F for 55 to 60 minutes. Let cook while sauce is cooling.
- For the sauce mix well, boil 1 minute and pour slowly over cake. Let cool in pan.