1 1/2 c Butter or margarine;
-softened
3 c Sugar
5 lg Eggs
2 1/2 c Flour
2 ts Baking powder
1/2 ts Salt
1 c Cocoa
1 1/2 c Buttermilk
2 c Flaked coconut
2 ts Vanilla extract
2 ts Powdered sugar
Here is a recipe that I made the other day. It was really good. It is from
the book America’s Best Recipes 1995.
Beat butter at medium speed of an electric mixer about 2 minutes or until
soft and creamy. Gradually add 3 cups sugar, beating at medium speed 5 to 7
minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine flour and next 3 ingredients, add to butter mixture alternately
with buttermilk, beginning and ending with flour mixture. Mix at low speed
just until blended after each addition. Stir in coconut and vanilla. Pour
batter into a greased and floured 10-inch tube pan.
Bake at 350F for 50 minutes. Cover loosely with aluminum foil to prevent
excessive browning. Bake and additional 45 to 50 minutes or until a wooden
pick inserted in center of cake comes out clean. Cool in pan on a wire rack
10 to 15 minutes; remove from pan, and let cool completely on wire rack.
Sprinkle with powdered sugar. Yield: one 10-inch cake.
Yields
1 Servings