coconut sour cream pound cake

Ingredients

• Servings: 1
• 1 cup vegetable shortening (such as crisco®)
• 3 cups white sugar
• 6 eggs
• 1 cup sour cream
• 3 cups sifted cake flour
• 1/4 teaspoon baking soda
• 1 tablespoon coconut extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 35 mins


• preheat oven to 300 degrees f (150 degrees c). grease and flour a 9-inch tube pan.
• beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. beat in sour cream until smooth.
• gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. scoop batter into prepared tube pan.
• bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.