Coconut pound cake - ella merrill
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 2 | cups | Self-rising flour |
| 1 | cup | Cooking oil; (Wesson) |
| 4 | Eggs | |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Coconut flavoring; (imitation) |
| 1 | cup | Coconut; (flaked) |
Directions
Mix by hand (no mixer) sugar, flour and oil. When blended, add eggs, buttermilk, vanilla and coconut flavoring, and coconut. Mix well and pour into greased bundt or 10" tube pan. Bake at 350 deg. F for 1 hour. When cake is done, mix in saucepan the following: 1 cup cold water 1 cup sugar 1 tsp. vanilla Boil for 1 minute and pour over cake. Let cake cool completely before removing from pan.
Typed by Carolyn Cloe
Recipe by: Ella Merrill
Posted to Bakery-Shoppe Digest V1 #418 by c4@... on Nov 26, 1997
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