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Enjoy this recipe from Church Potluck Favorites.
Submitted by: Laurie Rupsis from Aiken, SC
1/2 c. butter
1/2 c. butter-flavored shortening, room temperature
8-oz. pkg. cream cheese, room temperature
3 c. sugar
6 eggs
1 t. coconut flavoring
1 t. vanilla extract
3 c. all-purpose flour
1/4 t. baking soda
1/4 t. salt
6-oz. pkg. frozen flaked coconut, thawed
In a large bowl, blend together butter, shortening, and cream cheese; gradually stir in sugar. Beat in eggs, one at a time; add flavorings. In a separate bowl, combine flour, baking soda and salt. Add flour mixture to butter mixture; stir just until blended. Fold in coconut. Pour batter into a greased 10" tube pan or 2 greased 9"x5" loaf pans. Bake at 325 degrees for 1-1/2 hours. Cool in pan 15 minutes before removing from pan. This cake freezes very well. Makes 20 servings. | |
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In a large bowl, blend together butter, shortening, and cream cheese; gradually stir in sugar. Beat in eggs, one at a time; add flavorings. In a separate bowl, combine flour, baking soda and salt. Add flour mixture to butter mixture; stir just until blended. Fold in coconut. Pour batter into a greased 10" tube pan or 2 greased 9"x5" loaf pans. Bake at 325 degrees for 1-1/2 hours. Cool in pan 15 minutes before removing from pan. This cake freezes very well. Makes 20 servings. |
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