Ingredients for Orange Coconut Pound Cake
- 1 cup (2 sticks) margarine
- Butter Flavor Shortening
- 2 cups granulated sugar
- 4 large eggs
- Almond Extract
- Orange, Zest Of
- Orange Juice
- 3 cups all-purpose flour
- 1 cup milk
- Flaked Coconut
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How to Make Orange Coconut Pound Cake
- Grease and flour a 10-inch tube pan.
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) margarine, ½ cup shortening, and 2 cups granulated sugar until light and fluffy (about 10 minutes) using an electric mixer.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Add 2 teaspoons vanilla extract, the zest and juice of 2 large oranges.
- Mix until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 cup milk. Gradually add the dry and wet ingredients alternately to the wet ingredients, beginning and ending with the dry ingredients, mixing well after each addition.
- Stir in 1 cup shredded sweetened coconut and beat for 1 minute.
- Pour batter into the prepared pan.
- Bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
212g
Fat
32g
Carbs
26g
