Southern Coconut Pound Cake
Submitted by Loretta Hays for 92-year-old mother, Helen Geer (in family for 70+ years) from SouthEastern Illinois Electric Cooperative, Inc.
Ingredients:
1 cup oleo
1/2 cup shortening
3 cups sugar
5 eggs
3 1/4 cups flour
1 cup milk
1 teaspoon vanilla
1 can flake coconut
Directions:
Cream shortening, add sugar and eggs and beat 4 minutes. Alternate flour and milk. Fold in coconut. Bake in Angel Food cake pan (greased and floured– I use Pam spray on all my baking pans) in 330 oven for 1 1/4 to
1 1/2 hours. (This cake stays wonderfully moist for a week under the cake cover and is loved by everybody.
