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Title: Coconut Pound Cake #2
Yield: 16 Servings

Ingredients

      1 lb kraft's miracle whip
           -margarine
      3 c  sugar
      3 c  flour
      9    eggs
      2 ts vanilla
    1/2 ts salt
  1 1/2 c  angel flake coconut

Instructions

Cream margarine; add sugar slowly; cream well. Add 4 eggs, one at a time,
beating well after each addition. Add the remaining 5 eggs alternately with
the flour and salt, beginning and ending with the flour. Add vanilla, mix
well. Last, fold in the coconut by hand (do not use a mixer here, as it
will cause the cake to fall slightly). Pour into a large tube pan and bake
in a 325 degree oven for 1 hour and 45 minutes -- start the cake in a cold
oven -- do not preheat. An ordinary angel food pan is too small for this
cake. Test the cake with a toothpick for doneness.

From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.