Satisfy your sweet tooth

Published 9:00 am Tuesday, June 27, 2017

Grilled Shortcake Skewers



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Coconut pound cake (see ingredients and directions below)

Whipped cream

Coconut pound cake


2 cups white sugar

1 cup butter

5 eggs

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup milk

3 1/2 ounces flaked coconut

1 teaspoon coconut extract


Preheat oven to 350°F. Grease and flour a 10-inch tube pan.

In a large bowl, cream together 2 cups sugar and butter. Fold in the eggs one at a time, fully incorporating each one before adding another.

In separate bowl, mix the flour, baking powder, milk, flaked coconut and coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.

Bake one hour in preheated oven, or until a knife inserted in the center comes out clean.