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Coconut Pound Cake

 Coconut Pound Cake
This proven pound cake turns out perfectly moist every time. It doesn't need any frosting, just a dust of confectioners' sugar over the top. —Lazetta Bruce, Minatare, Nebraska
12-16 ServingsPrep: 15 min. Bake: 1-1/2 hours + cooling

Ingredients

  • 1/2 cup butter, softened, softened
  • 1/2 cup shortening
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon coconut extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2-1/4 cups flaked coconut
  • Confectioners' sugar

Directions

  • In a large bowl, cream the butter, shortening, cream cheese and sugar
  • until light and fluffy. Add eggs, one at a time, beating well after
  • each. Beat in extracts. Combine the flour, baking soda and salt;
  • gradually add to creamed mixture just until combined. Fold in
  • coconut. Transfer to a greased and floured 10-in. tube pan.
  • Bake at 325° for 1-1/2 hours or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack to cool completely. Dust with confectioners'
  • sugar. Yield: 12-16 servings.

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Coconut Pound Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 481 calories, 23 g fat (13 g saturated fat), 111 mg cholesterol, 215 mg sodium, 62 g carbohydrate, 1 g fiber, 6 g protein.