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Texas Coconut Pound Cake

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Author Topic: Texas Coconut Pound Cake  (Read 555 times)
Heba E. Husseyn
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« on: June 08, 2012, 02:02:24 pm »


This is a nice and simple cake.  I don't know why it's called "Texas,"  there's nothing Texan about it.  It's just a good coconut cake.  With all those food dyes, preservatives and additives being used in cake mixes sold in food stores, it's a far better idea to bake a cake from scratch in our own kitchens.  This 'texas' coconut pound cake was posted by a lady at the Recipe Club.  She says it's her mother-in-law's recipe she shared 45 years ago and it's still one of her favorites.  Okay .. good.  So let's try it.

As you can check from the link, the original recipe is not health friendly either, in that, it uses plenty of unsaturates for preparation.  So we will replace crisco veggie shortening and butter with corn oil and salt-free Bacel margarine.

Here we go:


2/3 cup corn oil
About 2 tsp salt-free margarine
3 cups white sugar (you may make it a little less if you like)
3 cups all purpose flour
5 large eggs
1 cup whole milk
Half tsp baking powder
I cup full shredded coconut
2 tsp coconut extract (optional)


Cream oil, margarine and sugar.  Add eggs, one at a time, beating each one well before adding.  If you want to use the coconut extract, add it now.  In a separate bowl, sift flour and baking powder.  Gradually and alternately add flour and milk to the sugar mixture.  Then add shredded coconut.  Mix the batter well.

Spread the batter by dividing it equally in two 8" greased cake tins.  Bake at 325 to 350 for 1 hour or a few minutes longer if necessary.  Check if done by inserting a toothprick. 

If you prefer to put icing, you can make a glaze with powdered or icing sugar, milk and a couple of drops of coconut extract.   Apply over the cake when cool. 

Enjoy !!  Wink Cheesy
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