5 Egg Coconut Pound Cake
A moist, flavorful coconut pound cake featuring rich eggs, coconut extract, and shredded coconut, perfect for dessert or tea time, appealing to coconut lovers and cake enthusiasts.
Ingredients
Instructions
- Cream butter, shortening, and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add almond and coconut extracts and mix well.
- Add flour and milk alternately, beating well after each addition.
- Stir in flaked coconut.
- Spoon batter into a greased 10-inch tube or Bundt pan.
- Bake at 350°F for 1 hour and 15 minutes or until done.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine, or a combination of both. If you want to reduce sugar, you can use a sugar substitute, but this may affect the cake's texture. Ensure your eggs are at room temperature for easier incorporation into the batter. If desired, you can add toasted coconut on top for extra crunch and flavor.
Serving Suggestions
This coconut pound cake is delicious on its own but pairs beautifully with fresh berries or a scoop of vanilla ice cream for a delightful dessert. For a more tropical twist, serve it with a drizzle of coconut cream. It also makes a lovely addition to brunch alongside dishes like Quiche For A Crowd or other American recipes.
Storage & Reheating
Store any leftover coconut pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature, then warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of 5 Egg Coconut Pound Cake contains roughly 754 calories, with 10g protein, 112g carbohydrates, and 31g fat. It is an excellent source of iron (31% of the Daily Value) and calcium (30% of the Daily Value), and a good source of protein and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh coconut instead of flaked coconut?
Yes, you can use fresh grated coconut instead of flaked coconut for a more intense coconut flavor. Just be sure to properly dry it out to avoid excess moisture in the cake batter.
What can I substitute for shortening?
If you prefer to avoid shortening, you can substitute it with an equal amount of unsalted butter or even coconut oil for a richer flavor. Keep in mind that this may change the texture slightly, but it will still be delicious.
Can I make this cake in advance?
Absolutely! This cake actually tastes better after a day or two as the flavors meld. You can bake it ahead of time, allow it to cool completely, and then wrap it tightly for storage. Just remember to bring it to room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).