Coconut Macaroon Poundcake
From juliecake 15 years agoIngredients
- 6 eggs shopping list
- 1 c shortening shopping list
- 1/2 c butter shopping list
- 3 c sugar shopping list
- 1/2 t almond extract shopping list
- 1 1/2 t coconut extract shopping list
- 3 c cake flour shopping list
- 1 c coconut milk shopping list
- 2 c coconut shopping list
How to make it
- Separate eggs. Put whites in a large bowl and let warm to room temp. Preheat oven to 300 degrees. Grease 10" tube pan.
- Mix egg yolks with shortening and butter. Gradually add sugar till fluffy, add extracts. Beat in flour and coconut milk alternately. Add coconut.
- Beat whites till stiff peaks form then gently fold into batter until well combined.
- Bake 2 hours. Cool 15 minutes before removing from pan. Cool completely on baking rack. Wrap and store in refrigerator or freeze.
The Rating
Reviewed by 8 people-
Thank-you for this post. I make coconut cake on a regular basis and have used coconut milk and coconut extract in it. It gives it a wonderful flavor.You got my 5!
jeffsgirl in Medford loved it -
yummmmmmmmmmmm i like
minitindel in THE HEART OF THE WINE COUNTRY loved it -
Beautiful, looks fabulous, a high five from me to you. Thanks so much for this yummie recipe.
henrie in Savannah loved it
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