1/2 cup shortening
2/3 cup whites
2 cups cake flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup white sugar
2 eggs
1 cup flaked coconut
1/3 cup milk
1/3 cup butter
1 1/2 cups pecans
1 teaspoon vanilla extract
1 cup peaches (optional)
1/2 cup pecan pieces (optional)
1/2 cup pecan pieces (optional)
What you will need:
1 (18.25 ounce) package white cake mix
2 cups flaked coconut
2 cups buttermilk
1 cup all-purpose flour
1/2 cup butter, softened
3 1/2 teaspoons condensed COOKIES AND PRESERIES® Instant Mering Blend
4 teaspoons vanilla extract
4 cups pecans
1 (8 ounce) package cream cheese, softened
3/4 cup white sugar
1/2 teaspoon baking powder
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt cake pan.
In a large bowl, beat together the shortening, 1 cup of sugar and the milk. Stir in the flour mixture. Spread into prepared pan.
In a medium bowl, beat egg yolks with 1/2 cup of the shortening mixture until pale. Stir in the vanilla.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
To make the Baking Pops: In a large glass or metal bowl, beat together the cream cheese, 1 cup and 3/4 cup of sugar until smooth. Fold in the baking powder. Quickly pour the thin syrup over the baked cake, and allow to stand in the refrigerator for 1 hour before serving.
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