Ingredients
2 3/4
cups sugar
1 1/4
cups butter or margarine, softened
1
teaspoon vanilla
5
eggs
3
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1
cup milk or evaporated milk
1
cup flaked coconut
1
tablespoon coconut extract
Preparation
Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, 10-inch angel food (tube) cake pan, or 2 (9x5-inch) loaf pans.
Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally.
Mix flour, baking powder and salt. Beat into sugar mixture alternately with milk on low speed. Fold coconut and coconut extract into batter. Spread in pan(s).
Bake fluted tube or angel food cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) and place top side up on wire rack. Cool completely, about 1 hour.
