If you enjoy coconut and are looking for a delicious dessert cake that you can make and serve all year long, then I think you should try this recipe.What I really like about this pound cake recipe is that it’s moist and not on the dry side like most other recipes. I prefer to use real butte
r as I am not much of a margarine fan, but you can decide to use either one.Coconut Pound Cake6 eggs1 cup vegetable shortening1/2 cup butter or margarine3 cups granulated sugar1/2 teaspoon almond extract1/2 teaspoon coconut extract3 cups sifted cake flour1 cup cold milk2 cups flaked coconutUsing an egg separator, separate the yolk from the egg whites. Place the egg whites into a large mixing bowl and the yolks into another large mixing bowl. Let your egg whites sit for 15 minutes to warm them up. Preheat oven to 350 degrees. Lightly spray a 10″ round tube cake pan with nonstick cooking spray and set aside. Using an electric mixer, beat the egg yolks at high speed with the shortening and margarine, until creamy and smooth. Gradually add in the granulated sugar, beating until light and fluffy. Stir in the almond and coconut extracts until well blended.At low mixing speed, slowly beat in the flour, milk and flaked coconut until the ingredients are combined. Do not over beat! In your other bowl that contains the egg whites, beat them with an electric mixer until stiff peaks form. Gently fold in the egg whites to the cake batter until all ingredients are combined.Pour batter into your greased tube pan. Bake in a 350 degree oven for 1 hour or until done. Cool cake in the pan for 20 minutes before removing it to cool on a wire rack.