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| 2 3/4 Tasse | sugar |
| 1 1/4 Tasse | butter or margarine, softened |
| 1 Teelöffel | Vanilla or almond extract |
| 5 | eggs |
| 3 Tasse | All-purpose flour* |
| 1 Teelöffel | baking powder |
| 1/4 Teelöffel | salt |
| 1 Tasse | Milk or evaporated milk |
| 2 Teelöffel | Orange Peel grated |
| 1 Dose | (3-1/2 ounces) flaked, coconut |
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Instructions:
*do not use self-rising flour in This recipe.
The first pound cakes were made with a pound each of butter, sugar, . Heat oven to 350 degrees. Grease and flour 12-cup bundt cake pan or tube pan, 10 X 4 inches. Beat sugar, margarine, vanilla or almond extract and eggs in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Mix flour, baking powder and salt. Beat in alternately with milk on low speed. Fold in coconut and orange peel. Spread in pan.Bake 1 hour 10 minutes to 1 hour 20 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan and cool completely on wire rack. 24 Servings; 260 Calories Per Serving.
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