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#18752: I plan to fix Tropical Rum Trifle, but first had to make a pound cake which is one of the trifle

Posted by: wigs 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.


1/2 cup butter or margarine, softened
1/2 cup shortening
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 eggs
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