While writing my cookbook, I have found that I have changed a lot of traditional southern recipes to make them a little healthier. For example: taking out butter and vegetable oil and substituting Coconut oil to reduce the cook time of most green veggies so they still retain that nice lovely crunch and nutrient factor. However, there is one southern staple I could not change, and that is the Pound Cake. This super delicious, sweet, sweet cake is one of my favorite things about being in the south. I have included this one particular pound cake recipe in my upcoming cookbook and hope that you all will enjoy it as much as I did.
1/2 cup butter, softened, softened
1/2 cup shortening
1 package (8 ounces) cream cheese, softened
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2-1/4 cups flaked coconut
- 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. Or a Bundt Pan.
- Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Yield: 12-16 servings.