I’ve made this cake quite a few times now, and each time it gets rave reviews. It makes a big, delicious cake and the crusty, crunchy top is so sweet and good. The first time I made this was for a Christmas party we had ten years ago, and everyone stood around in my little kitchen picking pieces of the crust off while it cooled. It made for a not-so-great presentation, but some happy party guests!
Good way to use up leftover eggnog too! That is if you have leftover eggnog…
Eggnog Pound Cake
Yield: one 10-inch cake
1 cup butter or margarine, softened
1/2 cup shortening
3 cups sugar
3 cups all-purpose flour
1 cup commercial dairy eggnog (non-boozy kind)
1 cup flaked coconut
1 tsp. lemon extract
1 tsp. vanilla extract
1/2 tsp. coconut extract
1. Preheat oven to 325 degrees.
2. Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer.
3. Add eggs, one at a time, beating well after each addition.
4. Add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Mix just until blended after each addition.
5. Stir in coconut and extracts.
6. Pour batter into a greased and floured 10-inch tube pan (I used a bundt pan the first time I made this and had no problems). Bake for one hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean.
7. Cool in pan for ten minutes; remove from pan, and cool completely on a wire rack.
Source: Southern Living, November 1990