Recipe

Coconut Macaroon Poundcake Recipe


Coconut Macaroon Poundcake Recipe
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A wonderful moist, dense cake that freezes beautifully.

Juliecake

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Ingredients
  • 6 eggs
  • 1 c shortening
  • 1/2 c butter
  • 3 c sugar
  • 1/2 t almond extract
  • 1 1/2 t coconut extract
  • 3 c cake flour
  • 1 c coconut milk
  • 2 c coconut

Directions
  1. Separate eggs. Put whites in a large bowl and let warm to room temp. Preheat oven to 300 degrees. Grease 10" tube pan.
  2. Mix egg yolks with shortening and butter. Gradually add sugar till fluffy, add extracts. Beat in flour and coconut milk alternately. Add coconut.
  3. Beat whites till stiff peaks form then gently fold into batter until well combined.
  4. Bake 2 hours. Cool 15 minutes before removing from pan. Cool completely on baking rack. Wrap and store in refrigerator or freeze.

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Comments


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!


Yummmmmmmmmmmm i like


Looks delicious :)


Beautiful, looks fabulous, a high five from me to you. Thanks so much for this yummie recipe.


I can imagine having this with ice cream and sliced pineapples. Awesome!


Wow this sounds so good. I love coconut! Thank you


Lovin' that coconut! Delicious!!


Sounds great with the coconut milk! Jett


Awsome recipe! I do love coconut!


Sounds delicious!!


Okay lemme go through the list
pina colada?- check!
this pound cake?-check!
tickets to Mexico?-dang! i thought they were delivering!! ;D


This sounds delicious!!!!


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