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I plan to fix Tropical Rum Trifle, but first had to make a pound cake which is one of the trifle
Joined: Mar 10, 2006
Posted to Thread #18752 at 2:58 pm on Aug 10, 2010
ingredients. Here is the Trifle recipe:
For the pound cake part I used a recipe I found in a 1990 Southern Living magazine called Coconut- Cream Cheese Pound Cake. I took the dessicated coconut I had on hand and reconstituted it with warm water per the info you found for me. I tasted the baked pound cake last night, and it is delicious!
I am going to double the Trifle recipe so only need about half of this pound cake. The SL recipe made a 4-pounder so there was plenty to sample! I split the full cake in half and popped it all into the freezer and will thaw one half so I can finish up the Trifle on Thursday in prep for a big bash I am catering desserts for this Friday evening. Should be about 150 guests so I'm into intensive cooking this week.
COCONUT-CREAM CHEESE POUND CAKE
1/2 cup butter or margarine, softened
1/2 cup shortening
1 (8-ounce) package cream cheese, softened
3 cups sugar
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (6-ounce) package frozen coconut, thawed
1 teaspoon vanilla extract
1 teaspoon coconut flavoring
Cream butter, shortening, and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour, soda, and salt; add to creamed mixture, stirring just until blended. Stir in coconut and remaining ingredients.
Pour batter into a greased and floured lO-inch tube pan. Bake at 325 degrees for 1-1/2 hours or until a wooden pick inserted in center of cake comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.
Yield: one lO-inch cake. Southern Living magazine, December 1990 issue as submitted by Pat Belcher of Woodstock, Georgia
Other messages in this thread:
- 18752. Coconut question--Is frozen coconut sweetened like the kind that comes in a bag? I know that - wigs - 10:23pm on 08/08/10 (8)
- Hi wigs, frozen coconut is unsweetened, plus it leaches out a lot more water than dessicated. [NT] - Meryl - 10:40pm on 08/08/10
- hmmm.... good to know! I wonder if wigs can just use regular unsweetened and increase the liquid? [NT] - cheezz - 11:47pm on 08/08/10
- I googled an answer for you wigs >> - cheezz - 11:49pm on 08/08/10
- Thx a ton, Meryl & cheezz! That's exactly the info I'm needing 4 2day's intensive cooking marathon. [NT] - wigs - 1:36pm on 08/09/10
- what are you making? I LOVE coconut... willing to be a taste tester for you :) [NT] - cheezz - 3:22pm on 08/09/10
- I plan to fix Tropical Rum Trifle, but first had to make a pound cake which is one of the trifle - wigs - 2:58pm on 08/10/10
- started the morning by salivating on my keyboard.... THANKS wigs!!! [NT] - cheezz - 3:19pm on 08/10/10
- Sure wish we all lived closer together so I could take U (& anyone else) up on yr offer 2 B a taster [NT] - wigs - 5:21pm on 08/10/10