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Coconut Cream Pound Cake
November 12, 2005

We tried this recipe as an entry for the county fair so we baked several over the course of a week. The texture was wonderful and the taste was very "Sara Lee". One caution I would make. Although we cooked it for the full 1 hr and 20 minutes and it appeared to be done by testing with a skewer, when cooled and cut at the fair there were small pockets which were not fully cooked. So my advice would be to bake it 1 hr and 25 minutes. This is wonderful with fresh strawberries or ice cream. It freezes well too.

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