Coconut gained widespread use during the 20th century and gives an exotic flavor to the common pound cake. I imagine this tasting delicious on its own but would also be nice drizzled with a berry sauce or a heaping scoop of ice cream.
Coconut Pound Cake
3 cups sugar
2 sticks margarine
1/2 cup Crisco oil
5 eggs
3 cups flour
1 tsp baking powder
1 cup milk
2 T coconut extract
1 cup flaked coconut
Beat sugar, margarine and oil until creamy. Add eggs one at a time.
Add flour and baking powder, then gradually add milk. Stir in coconut extract and flaked coconut.
Pour batter into a greased and floured tube pan (large size). Bake at 325F for 1 1/2 hours (90 minutes).
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Finally taking the time to leave a proper comment. Looks almost like my MIL Ruth's recipe card. I am always amazed at how many woman from that era have almost the same handwritting.
And the share the same love for that dear old Crisco. Actually MIL uses a lot of "Oleo" (margarine) and even though you can't find the brand as it is anymore around here, she still refers to it as Oleo.
Thanks for sharing all these Allen.