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1 c Butter or margarine; 1 c Commercial dairy eggnog
-softened 1 c Flaked coconut
1/2 c Shortening 1 ts Lemon extract
3 c Sugar 1 ts Vanilla extract
6 ea Eggs 1/2 ts Coconut extract
3 c All-purpose flour
Cream butter and shortening; gradually add sugar, beating well at
medium speed of an electric mixer. Add eggs, one at a time, beating
well after each addition.
Add flour to creamed mixture alternately with eggnog, beginning and
ending with flour. Mix just until blended after each addition. Stir
in coconut and flavorings.
Pour batter into a greased and floured 10-inch tube pan. Bake at
325F for 1 hour and 30 minutes or until a wooden pick inserted in
center of cake comes out clean. Cool in pan 10 minutes; remove from
pan, and cool completely on a wire rack. Yield: 1 x 10″ cake.
From Estelle K. Geno of Texas in November, 1995 “Southern Living”
Typos by Jeff Pruett
Yields
1 x 10″ cake
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