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Coconut Pound Cake

By: Lazetta Bruce

"This proven pound cake turns out perfectly moist every time. It doesn't need any frosting, just a dust of confectioners' sugar over the top. --Lazetta Bruce, Minatare, Nebraska"

Rate/Review | Read Reviews (10)

Prep Time:
15 Min

Cook Time:
1 Hr 30 Min

Ready In:
1 Hr 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1/2 cup butter (no substitutes), softened
1/2 cup shortening
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cups flaked coconut
confectioners' sugar

Directions

In a mixing bowl, cream butter, shortening, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine the flour, baking soda and salt; add to creamed mixture. Fold in coconut. Transfer to a greased and floured 10-in. tube pan.
Bake at 325 degrees F for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.