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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 3 |
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Found in one of my many magazines....by Ken Hartsoe from Claremont NC Ingredients:
2/3 cup flaked coconut, slightly packed |
1/4 cup powdered sugar |
1 cup butter, softened |
1/2 cup butter flavor shortening |
3 cups sugar |
5 eggs, room temperature |
3 cups all-purpose flour |
1 teaspoon baking powder |
1 cup milk |
2 tablespoons coconut flavoring |
1 teaspoon vanilla |
Directions:
1. Heat oven to 325 degrees. Spray a 10 tube pan with cooking spray; flour pan, shaking out excess. Combine coconut and powdered sugar in a small bowl until coconut is well coated. Sprinkle evenly over bottom of pan.
2. Beat butter and shortening in large bowl at medium-high speed 1 minute or until fluffy. Beat in sugar 3-4 minutes or until light and fluffy. At low speed, beat in eggs one at a time until blended.
3. Combine flour and baking powder in medium bowl. Beat flour mixture into butter mixture alternately with milkjust until incorporated, beginning and ending with flour mixture. Beat in coconut flavoring and vanilla. Pour into pan.
4. Bake 1 hour and 35 minutes to 1 hour and 45 minutes or until skewer inserted in center comes out clean. Cool in pan on wire rack 20 minutes. Invert cake onto wire rack; remove pan. Remove coconut topping that sticks to pan with fork and arrange over top of cake if needed. Cool completely.
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