Coconut Sour Cream Pound Cake - cooking recipe

Ingredients

1 cup vegetable shortening (such as Crisco(R))
3 cups white sugar
6 eggs
1 cup sour cream
3 cups sifted cake flour
1/4 teaspoon baking soda
1 tablespoon coconut extract

Preparation

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.