This recipe for coconut pound cake is from James’s Grandma Lee, and it’s delicious by itself or as the base for strawberry shortcake. Preheat the oven to 325 and grease a tube pan. (For high altitude adjustments, see the note at the end.)
1 stick butter
2/3 c. shortening (or more butter)
2 c. sugar
Add one at a time and beat until incorporated:
1 1/2 t. coconut extract
In a separate bowl, mix together:
3 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt (Reduce to 1/4 t. if using all butter.)
1 c. shredded coconut
Alternately add the dry ingredients and milk to the mixer, stirring on low and scraping down the sides as needed.
1 c. milk
Pour the batter into the prepared tube pan and bake at 325 for 1 hour and 15 minutes. Serve the coconut pound cake as is or with strawberries and whipped cream.
High altitude (5,000-6,500 feet): Reduce the sugar by 1/4 c., add 3 T. of milk, add 3 T. flour, and reduce the baking powder to 1/2 t. and the baking soda to 1/4 t. Also, bake at 350 instead of 325 and decrease the time to 1 hour. You can find more info on high altitude baking here.
Find more yummy cake recipes here.