Aunt Mae's Pineapple Coconut Pound Cake Recipe
By á-2351
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 c. Crisco vegetable shortening
- 1/2 c. (1 stick) butter
- 3 c. sugar
- 4 c. plain flour
- 1 tsp baking pwdr
- 1 pch of salt
- 6 x Large eggs
- 1 c. lowfat milk
- 1 tsp vanilla
- 1 sm can crushed pineapple
- 3/4 c. coconut
- 1 tsp lemon
Details
Preparation
Step 1
Sift flour, baking pwdr and salt together. Beat butter and Crisco together with sugar till creamy. Alternate lowfat milk and flour till lowfat milk and flour are used up. Add in vanilla and lemon and mix well. After batter is thoroughly mixed, mix in pineapple and coconut. Don't beat any more. Bake at 325 degrees for about 1 1/2 hrs.
You'll also love
- Bermuda's Boom Boom Shrimp 5/5 (1 Votes)
- Pork Injection Marinade 4/5 (3 Votes)
- Pappardelle with Veal and Mushroom... 5/5 (1 Votes)
- Apricot Jello Salad 3.6/5 (5 Votes)
- Pineapple Teriyaki Pork Tenderloin 4.2/5 (5 Votes)
- Coconut Bon-Bons (Martha... 4.5/5 (2 Votes)
- Thai Cashew Coconut Rice with... 4.1/5 (15 Votes)
Review this recipe