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Coconut Pound Cake II (VRP 090)

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Coconut Pound Cake Recipe

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Coconut Pound Cake VRP 090

Coconut Pound Cake


  • 1 cup shortening or oleo
  • 2 cups sugar
  • 5 eggs
  • 1 tablespoon lemon juice, fresh
  • 1 teasapoon lemon extract
  • 1 teaspoon butter extract
  • 2 cups flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 1½ cups angel flake coconut


  1. Cream sugar and oleo until fluffy and all sugar grains have dissolved.
  2. Add eggs one at a time and beat after each addition.
  3. Fold in flavoring.
  4. Combine and sift the dry ingredients.
  5. Add alternately to batter with milk. (Begin and end with flour.)
  6. Fold in coconut.
  7. Bake in a greased tube pan at 350 degrees for about one hour.
  8. Test for doneness.
  9. Combine 1 cup sugar, ½ cup water, 1 teaspoon each of butter or oleo, lemon extract and butter extract.
  10. Pour over cake while it is hot.

Coconut Pound Cake

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