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Fresh Coconut Pound Cake


  • 1 cup butter, softened
  • 3 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 cup sweetened shredded 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


  • 1. 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.
  • 2. 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.
  • 3. Bake at 350° for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10-15 minutes before removing from pan to a wire rack to cool completely.
  • 4. In a large bowl, combine icing ingredients in large bowl. Beat on high speed until fluffy. Frost top and sides of cake.

Nutrition Facts

1 piece: 584 calories, 24g fat (13g saturated fat), 120mg cholesterol, 238mg sodium, 87g carbohydrate (66g sugars, 1g fiber), 6g protein.


Average Rating: 5
  • manga
    Sep 14, 2012

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

  • medabear
    Aug 15, 2010

    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.

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