Dessert Kamienski Family recipe

Coconut Pound Cake

My Mom’s last name isn’t Baker just because. In my book, her baking is second to none. However, if I had to choose a holiday favorite it would be her Coconut Pound Cake. Honestly, the cake should be renamed Coconut Many Pounds Cake because of its sheer girth and the amount of pounds you gladly put on after eating it. The cake is so coveted – only a few are gifted this Christmas confection. Christmas just wouldn’t be the same without this baked wonder from my Mom – Susan Baker.

SERVINGS: 12
PREP TIME: 40 Minutes
COOK TIME: 2 Hours

Ingredients

  • 6 eggs (Note: take eggs out 1 hour before – let warm to room temp)
  • 3 cups of sifted Swann’s Down Cake Flour (no substitutes)
  • 1 cup of butter
  • 1/2 cup of margarine
  • 1 cup of milk
  • 3 cups of sugar
  • 2 cups of coconut (shredded)
  • 1/2 teaspoon of almond extract

Steps

  1. Separate eggs – place whites in large bowl and place yolks in mixer bowl.
  2. With electric mixer, at high speed, beat whites until stiff. Place on side.
  3. With mixer at high speed, beat yolks with butter and margarine – gradually add sugar and extract.
  4. At low speed, beat in flour (in fourths) and milk (in thirds) beginning and ending with flour.
  5. Add coconut – beat – blend well.
  6. Add beaten egg whites gradually with rubber spatula.
  7. Pour into greased 10 inch tube pan.
  8. Bake 2 hours at 300 F.
  9. Cool 10 mins then remove from pan.
  10. Cool completely then thoroughly dust with confectioners sugar.
  11. Enjoy!

NOTE

  • Can be stored in tin foil in refrigerator for 2 days – can also be frozen