Belle Fowler'S Coconut Pound Cake
A rich, moist coconut pound cake with a tender crumb and a delightful crust, perfect for celebrations or as a flavorful dessert for coconut lovers.
Ingredients
Instructions
- Cream Crisco and sugar together until light and fluffy.
- Add the sifted flour, alternating with the eggs, beginning and ending with the flour mixture.
- Stir in the coconut flavoring.
- Pour the batter into a greased tube pan.
- Bake at 350°F for 1 1/2 hours.
- Invert the cake onto a plate to cool.
- Loosen the cake from the pan and leave the pan on top to cool, creating a crust.
Tips & Substitutions
To achieve the best texture, ensure your Crisco and eggs are at room temperature before starting. If you don't have coconut flavoring, vanilla extract can be used as a substitute, though it will alter the flavor profile slightly. For a more tropical twist, consider adding shredded coconut or using coconut cream instead of Crisco for a richer taste.
Serving Suggestions
This Coconut Pound Cake is delightful on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Dilly Rolls for a festive meal or can be enjoyed alongside a cup of coffee for a cozy afternoon snack.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and aluminum foil, then freeze for up to three months. To reheat, let it thaw in the fridge overnight and warm it gently in the oven for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Belle Fowler'S Coconut Pound Cake contains roughly 1094 calories, with 25g protein, 228g carbohydrates, and 9g fat. It is an excellent source of iron (54% of the Daily Value), protein (50% of the Daily Value), and vitamin C (25% of the Daily Value). It also contributes 7g 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 butter instead of Crisco?
Yes, you can substitute butter for Crisco, but keep in mind that it may alter the cake's texture slightly. Butter will provide a richer flavor, but Crisco helps create a lighter texture. If you choose butter, use unsalted and ensure it is softened for easy creaming with the sugar.
Why is my cake not rising as expected?
If your cake isn't rising well, it could be due to overmixing the batter or using stale baking powder. Ensure all ingredients are fresh and mix just until combined. Also, make sure your oven is properly preheated to 350°F before baking, as an incorrect temperature can affect the rise.
How can I add more coconut flavor?
To enhance the coconut flavor, consider adding shredded coconut to the batter, or using coconut cream in place of some of the Crisco. Additionally, you could top the cake with a coconut glaze or frosting for an extra punch of coconut goodness. Just be sure to balance it with the other flavors.
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).