Orange-Coconut Pound Cake
Ingredients
Cake
- 2 cups solid shortening
- 3 1/3 cups granulated sugar
- 10 large eggs
- 4 cups all-purpose flour
- 1/2 teaspoon coconut extract
- 1 cup orange juice
- 1/2 teaspoon lemon extract
Icing
- 1/2 cup (1 stick) butter
- 2 cups confectioners' sugar
- 5 tablespoons orange juice
- 1 cup coconut
Instructions
Cake
- Cream shortening and sugar together with electric mixer until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add flour alternately with orange juice. Mix well after each addition.
- Add extracts.
- Pour into greased and floured* tube pan.
- Bake at 350 degrees F for 1 1/2 hours.
Icing
- Cream butter. Add sugar and orange juice alternately. Beat to spreading consistency.
- Spread on top and sides; sprinkle with coconut.
Notes
* For best results, use our Pan Release!
