Alabama Coconut Pound Cake
Alabama Coconut Pound Cake is a rich, moist dessert featuring coconut and lemon flavors, perfect for gatherings or as a delightful treat for coconut lovers.
Ingredients
Instructions
- Cream butter and sugar; add eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and evaporated milk to the creamed mixture.
- Mix in the coconut and lemon extract.
- Pour the batter into a greased tube or Bundt pan.
- Bake in a preheated oven at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can substitute half of the evaporated milk with coconut milk for an extra coconut flavor. If you want a lighter texture, add a bit more baking powder. Make sure to sift the flour well to avoid lumps. This cake can also be made in mini loaf pans for smaller servings.
Serving Suggestions
Serve the cake plain, or top it with a light glaze made from powdered sugar and lemon juice for a sweet finish. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it with whipped cream and fresh berries. This cake also complements desserts like Easy Banana Pancakes perfectly.
Storage & Reheating
Store any leftover Alabama 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 2 months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Alabama Coconut Pound Cake contains roughly 435 calories, with 10g protein, 88g carbohydrates, and 5g fat. It is an excellent source of iron (27% of the Daily Value) and protein (20% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 3g of dietary fiber toward your daily target.
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 real butter instead of margarine?
Yes, you can use real butter instead of margarine for a richer flavor and texture. Just ensure it's softened before creaming with the sugar for best results.
What can I substitute for evaporated milk?
If you don't have evaporated milk, you can substitute it with equal parts of whole milk or a mixture of milk and cream. Alternatively, for a dairy-free option, use coconut milk.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean, which typically takes about 1 hour at 350°F. Keep an eye on it towards the end to avoid overbaking.
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).