Coconut Sour Cream Pound Cake

Ingredients

• 0.3 teaspoon baking soda 
• 3 cups cake flour sifted
• 1 tablespoon coconut extract 
• 6  eggs 
• 1 cup cup heavy whipping cream sour
• 1 cup vegetable shortening crisco® (such as )
• 3 cups sugar white

Equipment

• bowl
• frying pan
• oven
• hand mixer
• toothpicks

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
2. 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.
3. 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.
4. 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.