Coconut Pound Cake

Coconut Pound Cake

2 sticks butter (1/2 pound)
½ cup Crisco shortening (sticks are easier to measure)
3 cups sugar
6 eggs
½ teaspoon almond flavoring
1 teaspoon coconut flavoring
3 cups flour (sifted)
1 cup milk
7 – 8 ounces flaked coconut

Thoroughly mix butter, shortening, and sugar until well blended. Add eggs one at a time mixing well after each. Add flavoring, mix well. Sift flour, then measure. Add flour and milk in small amounts alternating each and mix well after each addition of flour and each addition of milk (last addition should be flour). Stir in coconut.
Spoon into a greased and floured 10” bundt pan.
Bake 1 hour and 30 minutes at 325°. Freezes very well.

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Oven Kalua Pork

Demonstrated by: Dolly Bright, Pu'uloa Hawaiian Civic Club

Ingredients

4 lb pork butt
1 tablespoon garlic powder
2 tablespoons Hawaiian salt
1 bottle (3.5 oz) liquid smoke
1 lb pork skin
5 1/2 cups water
8 ti leaves

Instructions

Make several deep slashes around pork butt. Rub garlic powder and 1 tablespoon of the Hawaiian salt on pork. Pour liquid smoke over pork. Remove and discard most fat from pork skin. Add 1 1/2 cups of the water to a roasting pan, then line with foil. Lay 4 of the ti leaves on the foil. Place pork and skin on leaves. Cover with the remaining 4 ti leaves. Cover tightly with foil. Roast at 400 F in electric oven for 1 hour. Lower temperature to 375 F; cook for 4 1/2 more hours or until pork is easy to shred. In a large saucepot, bring the remaining 4 cups water to a boil. Add the remaining 1 tablespoon Hawaiian salt. Shred pork and cut skin; add to boiling water. Cover and cook for 15 minutes. Makes 8 servings.

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Hawaiian Recipes 8/1/1996

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