Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Lemon-Coconut Pound Cake
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- #79825
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup butter or margarine, softened
1/2 cup butter-flavored shortening
3 cups sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups all-purpose flour
1 cup eggnog
1 cup flaked coconut
Glaze
1 1/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon lemon extract
2 drops yellow food coloring, more as desired, optional
directions
In a large mixing bowl, beat butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each. Add extracts. Gradually add flour and eggnog to creamed mixture, beating until smooth. Stir in coconut.
Pour batter into a greased and floured 10-inch fluted tube pan. Bake at 325 degrees F for 1 hour and 15 minutes or until cake tests done. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
For glaze, combine confectioner's sugar, milk, lemon extract and food coloring, if desired. Drizzle over cake.
added by
starspicy
nutrition data
Nutritional data has not been calculated yet.
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