Grannys Coconut Pound Cake Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Steps:

• 1. Cream butter and Crisco together. Add sugar gradually to Crisco mixture.
• 2. Add eggs, one at a time, beating well after each egg. Gradually add flour and baking powder, alternating with milk. Add flavoring, mix well. Add coconut and stir well.
• 3. Bake in a tube pan that has been sprayed with a flour and oil mixture (I prefer Bakers Joy). Bake at 325 degrees for 1 1/2 hours or until done.
• 4. The cake pictured here is the one I just made; I chose to put a coconut glaze on this which is easily made with 1 pound confectioners sugar, 1 t. coconut flavoring and a little milk to get it to the consistency you desire.

Steps:

• 1. Cream butter and sugar until smooth.
• 2. Add eggs, beating well after each addition.
• 3. Sift dry ingredients together and add to cream mixture, alternately with buttermilk.
• 4. Stir in flavorings.
• 5. Bake in 3 or 4 greased and floured round 9 inch cake pans.
• 6. Bake at 350 degrees for about 25 minutes or until test done.
• 7. Cool and Ice with Granny's Never Fail Frosting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
• Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

Steps:

• In a large bowl, cream the butter, shortening, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture just until combined. Fold in coconut. Transfer to a greased and floured 10-in. tube pan., Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
• Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.