Aunt Meryle'S Coconut Pound Cake
A moist, flavorful coconut pound cake with tender crumb, infused with vanilla and topped with a sweet coconut glaze, perfect for special occasions or as a delightful treat.
Ingredients
Instructions
- Mix all ingredients except water, sugar, and vanilla.
- Pour batter into a greased tube pan.
- Bake in a preheated 350°F oven for 1 hour.
- While the cake is cooling in the pan, prepare the glaze by boiling sugar, water, and vanilla together.
- Punch holes in the hot cake with a toothpick.
- Slowly pour the hot glaze over the cake while it is still in the pan.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before mixing. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. To enhance the coconut flavor, consider toasting the coconut before adding it to the batter. This cake can also be adapted with variations like adding lemon zest for a citrus twist.
Serving Suggestions
This coconut pound cake is delightful on its own, but you can serve it with fresh fruit or a dollop of whipped cream for added richness. It pairs beautifully with a cup of tea or coffee, making it a great choice for afternoon gatherings. For a festive flair, consider drizzling it with a simple icing or serving alongside a scoop of ice cream.
Storage & Reheating
Store leftover coconut pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Meryle'S Coconut Pound Cake contains roughly 140 calories, with 2g protein, 13g carbohydrates, and 2g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1167mg per serving (51% of the Daily Value).
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 a different type of fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter or coconut oil for a different flavor profile. However, the texture may slightly change; butter will provide a richer taste while coconut oil will enhance the coconut flavor. Make sure to use the same amount as indicated in the recipe.
How can I tell when the cake is done baking?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready. Baking times can vary based on your oven, so keep an eye on it after about 50 minutes to avoid overbaking.
What can I do if my cake sinks in the middle?
A sinking cake can result from overmixing the batter or underbaking. Make sure to mix just until combined and check for doneness as indicated. If it happens, don’t worry too much; it will still taste delicious! You can also cover it with glaze to hide the imperfection.
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).