When I was a senior in high school, my coconut pound cake won grand champion at the fair. It sold at the auction for $300. The recipe came from a relative, Sally, who lived in the neighboring town of Sour Lake. She often brought coconut pound cakes to my father at Christmas. He loved them.
I grew up, moved away and lost the recipe. We searched for it to no avail. About 15 years ago, I wrote to Sally at an address I found on the internet. I got no response. It looked like the recipe was lost forever.
When I was in Texas this past October, I got to visiting with a man from Sour Lake who was shopping at our estate sale. We were talking about family history, and such, when Sally's name came up. He knew her well so I told him the pound-cake story. He took my number and left.
Here's the good part...
Within two hours, my phone rang. He had gone home and found Sally's pound-cake recipe in his mother's recipe box. Can you believe it?
So, without further adieu... I am sharing it with you here so it will never be lost again.
(I'm not re-wording it because I think it's so charming just like it is.)
Sally's Coconut Pound Cake
3 sticks butter or oleo
3 c. sugar
3 c. plain flour
8 oz. sour cream
1/4 tsp. salt
1/4 tsp. soda
1 pkg. frozen coconut (not canned)
1 tsp. vanilla
Defrost coconut (to avoid failure). Have eggs and butter out at room temperature. Preheat oven to 300. Grease tube pan. With an electric mixer, cream butter and sugar well. Add eggs, one at a time, mixing well after each. Add flour, salt & soda, sifted together, and sour cream and vanilla and beat well. Stir or fold in coconut. Pour in tube pan and bake until done 1 to 1.5 hours, maybe longer.