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Orange-Coconut Pound Cake



  • 2 cups solid shortening
  • 3 1/3 cups granulated sugar
  • 10 large eggs
  • 4 cups all-purpose flour
  • 1/2 teaspoon coconut extract
  • 1 cup orange juice
  • 1/2 teaspoon lemon extract


  • 1/2 cup (1 stick) margarine
  • 2 cups confectioners' sugar
  • 5 tablespoons orange juice
  • 1 cup coconut


  1. Cake: Cream shortening and sugar together with electric mixer until fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Add flour alternately with orange juice. Mix well after each addition.
  4. Add extracts.
  5. Pour into greased and floured tube pan.
  6. Bake at 350 degrees F for 1 1/2 hours.
  7. Icing: Cream margarine. Add sugar and orange juice alternately. Beat to spreading consistency.
  8. Spread on top and sides; sprinkle with coconut.

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