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Friday, April 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Marie Dalton
  • 1â�„2 cup butter
  • 1â�„2 cup shortening
  • 1 (8 oz.) package cream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1â�„4 tsp. baking soda
  • 1â�„4 tsp. salt
  • 1 (6 oz.) (13â�„4 cups) package frozen grated coconut, thawed
  • 1 tsp. vanilla
  • 1 tsp. coconut extract
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
Beat butter, shortening and cream cheese at medium speed for two minutes or until creamy. Gradually add sugar, beating for 5 to 7 minutes. Add eggs one at a time, beating after each addition just until yellow disappears.
Combine flour, soda and salt; add to butter mixture, beginning at low speed until blended. Stir in coconut and flavorings.
Pour into pan. Bake for 1 hour 30 to 40 minutes or until wooden toothpick comes out clean. Cool in pan 10 to 15 minutes. Remove from pan and cool completely.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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