Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1172
Calories
31g
Protein
53g
Fat
134g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup margarine
- ½ cup shortening
- 3 cups sugar
- 5 eggs, well beaten
- 3 cups all purpose flour
- ½ tsp baking powder
- 1 cup milk
- 1 tsp coconut extract
- 1 tsp rum extract
- 1 tsp butter, melted
- 1 tsp lemon extract
- 1 tsp vanilla extract
- =
Directions
1
Cream butter, shortening, and sugar until light and fluffy.
2
Add eggs, which have been beaten.
3
Combine flour and baking powder and add to creamed mixture alternately with milk.
4
Stir in flavorings.
5
Spoon mixture into prepared 10 inch tube pan and bake at 325°F for 1½ hours or until it tests done.
6
Add glaze if desired.
7
Cool in pan about 10 minutes before turning out.
Recipe sourced from
fandom