Here you go, Nancy.
Add 1 tsp of coconut extract and up to a cup of grated fresh or store-bought flaked 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 --------------------~--> Give the gift of life to a sick child. Support St. Jude Children's Research Hospital's 'Thanks & Giving.' http://us.click.yahoo.com/lGEjbB/6WnJAA/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/
