Coconut Pound Cake Recipe

5 2 2
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Coconut Pound Cake Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 vanilla extract
  • 1 teaspoon coconut extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2-1/4 cups sweetened shredded 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 in 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.
Originally published as Coconut Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p102

Nutritional Facts

1 piece: 481 calories, 23g fat (13g saturated fat), 111mg cholesterol, 215mg sodium, 62g carbohydrate (42g sugars, 1g fiber), 6g protein.

  • 1/2 cup butter, softened, softened
  • 1/2 cup shortening
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2-1/4 cups sweetened shredded coconut
  • Confectioners' sugar
  1. 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.
  2. Bake at 325° for 1-1/2 hours or until a toothpick inserted in 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.
Originally published as Coconut Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p102

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Reviews forCoconut Pound Cake

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MY REVIEW
manga User ID: 4211076 254721
Reviewed Sep. 27, 2016

"It was moist . If you like coconut, it has plenty ."

MY REVIEW
pdonn User ID: 7434961 75151
Reviewed Oct. 8, 2013

"Moist and wonderful! It is not hard to make but make ahead of time because it does take a while to bake."

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