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Coconut Almond Pound Cake

I have been baking this cake for 30 years. My best friend's grandmother had baked it for her when she was a child. It is delicious when topped with a scoop of vanilla ice cream and it makes the best strawberry shortcake that I've ever tasted.

Ready In:
1hr 50mins
Yields:
Units:

ingredients

directions

  • In large bowl, cream shortening and sugar. Add egg yolks one at a time, beating well after each addition.
  • In separate bowl, sift together flour, baking powder and salt. Gradually add to shortening mixture.
  • Add milk, almond extract and vanilla. Mix well.
  • Beat egg whites until stiff peaks form. Gently fold into shortening/flour mixture.
  • Fold in coconut.
  • Spoon into 2 well greased and floured 9 x 5 loaf pans.
  • Place in COLD oven. Turn oven to 350° and bake for 1 1/2 to 1 3/4 hours. Test for doneness by inserting wooden pick in middle of cake.
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RECIPE MADE WITH LOVE BY

@Sandy in Oklahoma
Contributor
@Sandy in Oklahoma
Contributor
"I have been baking this cake for 30 years. My best friend's grandmother had baked it for her when she was a child. It is delicious when topped with a scoop of vanilla ice cream and it makes the best strawberry shortcake that I've ever tasted."
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  1. Sandy in Oklahoma
    I have been baking this cake for 30 years. My best friend's grandmother had baked it for her when she was a child. It is delicious when topped with a scoop of vanilla ice cream and it makes the best strawberry shortcake that I've ever tasted.
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