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Fresh Coconut Pound Cake Recipe

Coconut is one of my favorite flavors. I love to include it in a lot of my baking. This pound cake will be sure to please.—Bonnie Zeigler, Rincon, Georgia

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Fresh Coconut Pound Cake Recipe

Prep: 20 min. Bake: 1 hour 20 min. + cooling

Yield: 16 Servings

20 80 100

Ingredients

1 cup butter, softened
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
1 cup shredded fresh coconut
ICING:
1/2 cup shortening
3-3/4 cups confectioners' sugar
1/4 cup water
1/8 teaspoon salt
1 teaspoon clear vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the extracts. Add eggs, one at a time, beating well after each addition.
Combine the flour, baking soda and salt. Add to creamed mixture alternately with sour cream. Stir in the coconut. Pour into a greased and floured 10-in. tube pan.
Bake at 350° for 1 hour 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10-15 minutes before removing from pan to a wire rack to cool completely.
In a large bowl, combine icing ingredients in large bowl. Beat on high speed until fluffy. Frost top and sides of cake. Yield: 16 servings.

Nutritional Facts 1 serving (1 piece) equals 584 calories, 24 g fat (13 g saturated fat), 120 mg cholesterol, 238 mg sodium, 87 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Fresh Coconut Pound Cake in Country April/May 1990, p53

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Fresh Coconut Pound Cake

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Reviewed on Sep. 14, 2012 by manga

This cake tasted very good. I did not use fresh coconut, I used store bought coconut and it was still excellent tasting.

Reviewed on Aug. 15, 2010 by medabear

This cake is an excellent way to use fresh coconut! It gives the cake a nice flavor without being overpowering. The cake was nice and moist, too. I will definitely make this again.