Coconut Pound Cake

Jan Davidson

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 3 cup sugar
  • 2 sticks oleo
  • 1/2 cup Crisco

Cream then add 5 eggs. Beat 5 minutes.

  • 1 tsp coconut flavoring
  • 1 tsp butter flavoring
  • 1 tsp rum flavoring
  • 3 cups flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 cup milk

Add flour and milk with flour last.

Bake at 325 degrees for 1 hour and 15 minutes or until golden brown.

SAUCE:

  • 1 cup sugar
  • 1/2 cup water

Boil.

  • 1 tsp almond flavoring

Pour over hot cake in pan. Take out when cold. Put wax paper in bottom of pan.





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