This is the kind of recipe that lends itself to all kinds of variations. If you have coconut extract, I'm sure 1 tsp could be added to enhance the flavor of this cake. You could also substitute lime (or even orange) zest for the lemon. OR, if you have citrus oils, (like lemon or lime) add only a drop for the slightest hint of citrus flavor. If you'd like, add up to 1 cup of fresh grated coconut to the batter.
Coconut Cream Pound Cake 1 cup butter, softened 1/2 cup shortening 2 1/2 cups sugar 5 eggs 3 cups flour 1/2 tsp baking powder 1 cup cream of coconut 1 tsp lemon zest, grated 1 tsp vanilla extract Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour and baking powder; add to creamed mixture alternately with cream of coconut, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in the lemon zest and vanilla. Pour batter into a greased and floured 10 inch tube pan; bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and cool completely on a rack. ------------------------ Yahoo! Groups Sponsor --------------------~--> Help save the life of a child. Support St. Jude Children's Research Hospital's 'Thanks & Giving.' http://us.click.yahoo.com/mGEjbB/5WnJAA/E2hLAA/QXMplB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
