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Fresh Coconut Pound Cake

 Fresh Coconut Pound Cake
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
16 ServingsPrep: 20 min. Bake: 1 hour 20 min. + cooling

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.

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Fresh Coconut Pound Cake (continued)

Directions (continued)

  • 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.