Nashville, TN – A homemade cake makes every holiday memorable. Although we love fancy cakes, the ones that become classics are often unpretentious and uncomplicated for their subtle rich flavor. Pound cakes fit that description perfectly. Originally made with a pound each of butter, sugar, eggs and flour, pound cakes have evolved into an abundance of delectable variations.
“I think a pound cake is appropriate for almost any occasion,” said the Martha White® baking expert, Linda Carman. “Serve toasted for breakfast, plain for dessert or paired with fruit, ice cream or sauces. Easy to wrap, they make wonderful holiday gifts or dessert to carry to a holiday get-together.”
Coconut Almond Pound Cake
Pillsbury® Baking Spray with Flour
6 large eggs, separated
1 cup Crisco® All-Vegetable Shortening
1/2 cup butter, softened
3 cups sugar
1/2 teaspoon almond extract
1/2 teaspoon coconut extract
3 cups Martha White® All-Purpose Flour
1/4 teaspoon salt
1 cup milk
1 (7 oz.) can flaked coconut
Powdered sugar (optional)
1. Heat oven to 300° F. Spray a 10-inch tube pan with floured baking spray or grease and flour pan. Beat egg whites in large bowl with electric mixer on medium-high speed until soft peaks form.
2. Beat shortening and butter in large bowl with electric mixer on medium speed until blended. Beat in sugar on medium-high speed until light and fluffy. Add egg yolks one at a time, beating well after each addition. Blend in extracts. Whisk flour and salt together in medium bowl. Beat flour mixture into butter mixture alternately with milk on medium-low speed, beginning and ending with flour mixture. Stir in coconut. Fold in beaten egg whites.
3. Spoon batter into prepared pan. Bake 1 3/4 hours or until toothpick inserted one inch from edge comes out clean. Cool 15 minutes. Remove from pan. Cool 1 hour or until completely cooled. Sift powdered sugar over top, if desired.
Makes 12 to 15 servings
Crisco is a trademark of The J.M. Smucker Company. Pillsbury is a trademark of the Pillsbury Company, LLC, used under license.
