Recently we celebrated my husband’s birthday. As is the custom in our family, I baked the birthday cake. His favorite is Coconut Pound Cake because his grandmother used to bake it for his birthday.
Regretably this recipe is not his grandmother’s, but it is one of mine, although the source of the recipe has been a matter of debate in my family. My grandmother swore the recipe was hers, but I think I gave it to her. I fell in love with this this cake at a friend’s house when I was a ‘tweener, and I had to get the recipe from her mother. As I recall, I baked this for Mima, and she requested the recipe from me. Sadly, all are deceased, so I lay claim to this heirloom recipe and share it with you.
Coconut Pound Cake2½ cups sugar
1½ cups shortening 2½ cups flour 2 teaspoons coconut extract 5 eggs 1 cup milk 1 teaspoon baking powder 7- or 16-ounce bag coconut (either size fine)
Preheat oven to 300°. Grease and flour a 10″ tube pan. Cream sugar and shortening. Add eggs one at a time. Sift flour and baking powder. Add flour mixture and milk, alternating, beginning and ending with flour. Add extract. Fold in coconut. Do not over beat. Bake 1 1/2 hours.
Serve with fresh whipped cream and a few raspberries, and you have old-time serious yum.
Do you have an heirloom recipe to share with the posse?
March 5, 2013
p.s. Alison shared her Coconut Pecan Bundt Cake recipe on Avad Fan almost 2 years ago. For those who love icing on a cake, her recipe includes a delicious Double Cream Frosting that combines cream cheese and heavy cream. If your family, unlike mine, prefers frosting, you can try it on my recipe or take a crack at her Coconut Pecan Bundt Cake with Double Cream Frosting, which is included in our Roundup of Favorite Recipes.