Coconut gained widespread use during the 20th century and gives an exotic flavor to the common pound cake. I imagine this tasting delicious on its own but would also be nice drizzled with a berry sauce or a heaping scoop of ice cream.
Coconut Pound Cake
3 cups sugar
2 sticks margarine
1/2 cup Crisco oil
3 cups flour
1 tsp baking powder
1 cup milk
2 T coconut extract
1 cup flaked coconut
Beat sugar, margarine and oil until creamy. Add eggs one at a time.
Add flour and baking powder, then gradually add milk. Stir in coconut extract and flaked coconut.
Pour batter into a greased and floured tube pan (large size). Bake at 325F for 1 1/2 hours (90 minutes).
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