WKYT - Chef Walter - Recipes

Chocolate Coconut Pound Cake Wednesday, March 23, 2011


6 eggs
1 cup shortening
1 stick butter (at room temperature)
3 cups sugar
1 cup evaporated milk
3 cups all purpose flour
1 pkg frozen coconut, thawed
1 TBSP vanilla
4 TBSP cocoa


Cream shortening, butter and sugar until fluffy. Add egg yolks, one at a time; beating well after each one. Put flavoring in milk. Stir flour and cocoa together. Add alternately with milk. Add coconut. Turn into a large fluted cake pan which has been sprayed with baking spray. Bake 1 to 1 1/4 hours at 325 deg. Allow to cool about 10 minutes in the pan before turning out on a rack to cool completely.

If you would like some icing, heat about ½ container of vanilla or sour cream cake icing in the microwave (about 15 to 20 seconds) until it is soft. If you like, stir in about ½ cup shredded coconut. Spoon icing onto cooled cake in an attractive pattern.


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