Aunt Sarah's Coconut Pound Cake

Submitted by ctrmom

"Wow. My husband's aunt gave me this recipe at a bridal shower. Why did I wait 20 years to make it? The flavor is better if you can wait a day or two to eat this."

 

• Ready In: 1hr 50mins
• Ingredients: 16
• Serves: 24

ingredients

• 1 cup butter
• 1⁄2 cup Crisco
• 3 cups sugar
• 6 eggs
• 3 cups plain flour
• 1⁄4 teaspoon salt
• 1 teaspoon coconut flavoring
• 1⁄2 teaspoon vanilla
• 1 cup coconut milk
• 1 (17 ounce) can coconut in heavy syrup

• Icing

• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1⁄2 teaspoon coconut extract
• 1 teaspoon vanilla
• 1⁄2 cup finely chopped pecans
• 2 -4 tablespoons coconut milk

directions

1. Cream butter, shortening, and sugar.
2. Add eggs, one at a time. Beat well after each addition.
3. Add flavorings and coconut milk.
4. Add 1 cup of flour at a time.
5. Stir in coconut.
6. Pour into Bundt pan (well-greased and floured).
7. Bake at 325 about 1 hour + 30 minutes, or until a skewer comes out clean.
8. Note : This makes a lot of batter, so be careful not to fill the pan to full.
9. Icing: Mix the softened cream cheese with the sugar and extracts. Add coconut milk until this reaches a good consistency, to barely drip down the sides of the Bundt cake. Stir in the nuts. Adjust the consistency if necessary. Pour/spread over the cooled cake. You may want to do this on a rack with something beneath to catch the drips.