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Aunt Mae's Pineapple Coconut Pound Cake

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ready in: 2-5 hrs
serves/makes:   16

recipe id: 15242

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1 cup vegetable shortening
1/2 cup butter
3 cups sugar
4 cups plain flour
1 teaspoon baking powder
1 pinch salt
6 eggs
1 cup milk
1 teaspoon vanilla extract
1 small can crushed pineapple
3/4 cup coconut
1 teaspoon lemon


Sift flour, baking powder and salt together. Beat butter and shortening together with sugar until creamy. Alternate milk and flour until milk and flour are used up. Add vanilla and lemon and mix well.

After batter is thoroughly mixed, fold in pineapple and coconut. Do not beat any more. Bake at 325 degrees F for about 1 1/2 hours.

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Guest at


This recepie sounds good but it doesn't specify the size of the pan. With only six servings I'm guessing its a one layer cake.

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Guest Foodie

Good! However, at what time to add the eggs is omitted in the instructions. I added them with the Crisco and butter. I will make this cake again. Reminded me of my Aunt Julia's recipe.

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