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REC: COCONUT-CREAM CHEESE POUND CAKE..this doesn't come anywhere close 2 meeting the 1-lb ingredient

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Joined: Mar 10, 2006


Posted to Thread #24203 at 2:44 pm on Apr 25, 2013

regulations, but it's delicious. Source is a December 1990 Southern Living magazine.

The full recipe makes a 4-pounder so there is plenty to sample. I split the cake in two and popped half into the freezer. It kept quite well.


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 (mine weighed 4 pounds). Southern Living magazine, December 1990 issue as submitted by Pat Belcher of Woodstock, Georgia


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