A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Aunt Mae's Pineapple Coconut Pound Cake
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- #15242
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
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
directions
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.
added by
claiosa
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
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.
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.