Coconut Pound Cake

  • Yield: 16 servings


3cups sifted cake flour
1/4teaspoon salt
1 1/2cups shortening
2 1/4cups sugar
5-- eggs
1cup milk
1-- (7-ounce) can flaked coconut


  1. Combine the flour and salt in a bowl and mix well.  Cream the shortening and sugar in a mixer bowl until light and fluffy.  Add the eggs 1 at a time, beating well after each addition.  Add the flour mixture alternately with the milk, beginning and ending with the four mixture and mixing well after each addition.  Stir in the coconut.  Pour into a greased and floured 10-inch tube pan.  Bake at 325F for 1 hour and 25 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan for 15 minutes.  Remove to a wire rack to cool completely.


Recipe reprinted with permission from Telephone Pioneers of America’s Celebrations (Telephone Pioneers of America, Chapter 34, Birmingham, Al., 1999).