Great friends are hard to come by and ones that are exceptional cooks are even more rare. Cheri Gray was a great friend and a great cook and I am hard pressed to post just one recipe that came from her. I chose this recipe because it is one that is decadent, yet uncommon. Also, I think that this recipe came by way of Cheri through her grandmother-in-law Mrs. Williams.
In addition to being a great cook,Cheri was also a great mom and when her children were young she was very mindful of their nutrition. I recall that Cheri was once frustrated because her mother-in-law, Martha Williams Gray, served her grandchildren cake for breakfast. Cheri questioned her mother-in-law on this to which Martha replied,
“Cake has all the ingredients for a well balanced breakfast, milk, eggs, and flour.”
Cheri now resides in Washington state and is still cooking for her children and grandchildren.
Thank you Cheri for the many wonderful meals we shared and for this great recipe.
Coconut Pound Cake
1 cup Crisco
2 cups granulated sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1 1/2 teaspoon coconut flavoring
1 can flake coconut (canned if you can find it is sweeter and mositer than regular flaked coconut)
Cream shortening and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each. Sift together dry ingredients and add to sugar alternately with buttermilk. Add coconut and flavoring. Bake in a stemmed or flutted pan at 350 degrees for 50 minutes to one hour.
About the Author
Debbie Williams is the author of Recipes that Remember, a recipe blog dedicated to her mother who passed away from Alzheimer's disease in 2010. Learn more »