Coconut Pound Cake Recipe




Coconut Pound Cake Ingredients

1 1/2 cup margarine
3 cup sugar
6 eggs
1 cup evaporated milk
3 cup flour
1 tsp baking powder
1 tbsp lemon flavoring
1 can coconut (flaked)

A Recipe for
Coconut Pound Cake

 

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.




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Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important




Coconut Pound Cake

Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.







Coconut Pound Cake Directions

Bake 1 1/2 hours at 350 F. in large tube pan.

Aunt Irene Conger

SOURCE: Mama's Favorite Recipes (Frances Turfitt) Shared by Nancy
Coleman

Serves: 16

 

 

 

 

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