Prep Time 15m
Cook Time 50m
Ready Time 120m
Yield 16 servings

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups sugar
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 5 large eggs, lightly beaten
  • 1 1/2 teaspoons coconut extract
  • 2 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup shredded coconut, chopped
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 1/2 teaspoons coconut extract
GARNISH (optional)
  • Whipped cream
  • frozen whipped topping, thawed
  • Assorted fresh fruit
Preparation Directions
  • Step 1Heat oven to 350ºF. Spray a 10-inch tube pan with flour no-stick cooking spray.
  • Step 1Combine sugar and shortening in large bowl; beat at medium speed until blended. Add eggs, 1 at a time, beating slightly after each addition. Beat in coconut extract.
  • Step 2Combine flour, baking powder and salt in small bowl; add alternately with buttermilk to shortening mixture, beating at low speed after each addition until well blended.
  • Step 3Add coconut; mix until blended. Spoon into prepared pan.
  • Step 4Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to a cooling rack to cool completely.
  • Step 5Place cooled cake on a serving plate. Use a toothpick to poke 12 to 15 holes in top of cake.
  • Step 1Combine sugar, water and coconut extract; cook and stir over medium heat until mixture comes to a boil. Remove from heat; cool until just warm. Spoon over cake
  • Step 1Place spoonfuls of whipped cream and assorted fresh fruit on each serving.
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