Over the years, I’ve embarked on countless adventures with Southern muffin recipes, but none have outdone the awesomeness of this pound cake in my humble opinion. Its classic, no-frills flavor has an unparalleled charm that is simply hard to cover.
The secret lies in the exquisite blend of butter, cream cheese, and superfine sugar, which intertwine to create a symphony of taste and unparalleled texture. Every slice of this cake is a testament to culinary perfection, inviting you to savor the harmonious blend of ingredients that dance across your taste buds. With every bite, you are transported to a realm of pure bliss, where the essence of Southern pastry shines through. Let yourself be immersed in the wonderful world of flavors and experience the magic of this pound cake for yourself.
Ingredients:
2 cups self-rising flour
°2 eggs
°2 cups of sugar
°2 teaspoons of baking soda
°2 cups crushed pineapple (drained)
+ icing
°1 cup of sugar
° 1 stick of margarine (I use butter)
°1 small (5 ounce) can of pet milk (evaporated milk)
°1 cup of coconut
° 1 teaspoon vanilla
°1c chopped pecans
Instructions:
Combine all ingredients and pour into a greased 9×13 saucepan.
Bake for 25 minutes or until cooked through in a 350° oven.
Freeze while it’s still hot.
+ icing
Boil sugar, margarine and milk for 2 minutes (stir constantly).
Remove from the fire. Add coconut, vanilla, and pecans.
Pour over the still warm cake.
Enjoy!