Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup Butter or margarine, soft
- 1/2 cup Shortning
- 3 cup Sugar
- 6 Eggs
- 3 cup Flour
- 1 cup Egg nog
- 1 cup Flaked coconut
- 1 tsp Lemon extract
- 1 tsp Vanilla
- 1/2 tsp Coconut extract
- =
Directions
Cream butter and shortning.
Gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Add flour to creamed mexture alternately with eggnog, beginning and ending with flour.
Mix just until blended after each addition.
Stir in coconut and flavorings.
Pour batter into a greased and floured 10" tube pan and bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool in pan 10 minutes; remove from pan and cool completely on a wire rack.