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Ingredients
| salted butter: 1 cup (softened) |
| multipurpose shortening: 1/2 cup |
| granulated sugar: 2 1/2 cups |
| eggs: 5 (large) |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1/2 tsp |
| canned sweetened coconut cream: 1 cup |
| lemon zest: 1 tsp (grated) |
| vanilla extract: 1 tsp |
Coconut Cream Pound Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
90 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350*.
- Cream butter and shortening.
- Gradually add sugar; beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and baking powder; add to creamed mixture alternating with cream of coconut, beginning and ending with flour mixture.
- Stir in lemon rind and vanilla.
- Pour batter into greased and floured 10" tube pan.
- Bake at 350* for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.
- Cool in pan for 10-15 minutes; remove from pan and cool completely on wire rack.