Best Ever Coconut Pound Cake
A moist, flavorful coconut pound cake with rich coconut flavor and tender crumb, perfect for special occasions or casual gatherings with friends and family.
Ingredients
Instructions
- Preheat oven to 325°F and prepare a tube pan.
- Cream together Crisco and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the creamed mixture, alternating with milk, beginning and ending with dry ingredients.
- Stir in coconut flavoring and Angel Flake coconut.
- Pour batter into prepared tube pan.
- Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan before removing.
Tips & Substitutions
For a lighter texture, ensure the Crisco is well-creamed with the sugar until fluffy. If you prefer a richer coconut flavor, try substituting the coconut flavoring with real coconut extract. You can also add a bit of vanilla extract for depth. Be careful not to overmix the batter after adding the dry ingredients to maintain a tender cake.
Serving Suggestions
This coconut pound cake pairs beautifully with a dollop of whipped cream and fresh fruit, making it a delightful dessert for gatherings. Consider serving it alongside a light fruit salad or a scoop of vanilla ice cream for a tropical twist. For an elegant touch, drizzle with a simple glaze made from powdered sugar and coconut milk.
Storage & Reheating
Store leftover coconut pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually and place them in the freezer, where they can last for up to 3 months. To reheat, microwave a slice for about 15-20 seconds or warm it in an oven at 300°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Best Ever Coconut Pound Cake contains roughly 1110 calories, with 22g protein, 233g carbohydrates, and 13g fat. It is an excellent source of vitamin C (62% of the Daily Value), calcium (56% of the Daily Value), and protein (44% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2750mg per serving (120% 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 butter instead of Crisco in this recipe?
Yes, you can substitute butter for Crisco, but the texture will be slightly different. Using butter adds a rich flavor, while Crisco creates a lighter cake. If you choose butter, make sure it is softened to room temperature before creaming with sugar.
How can I make this recipe gluten-free?
To make a gluten-free version of this coconut pound cake, substitute the plain flour with a gluten-free baking blend. Ensure that the blend contains xanthan gum for the best structure. Additionally, check that your baking powder is gluten-free to avoid any cross-contamination.
What can I do if my cake is too dense?
If your coconut pound cake turns out dense, it may be due to overmixing after adding the dry ingredients or using too much flour. To prevent this, measure the flour accurately, spooning it into the measuring cup and leveling it off. Also, ensure your ingredients are at room temperature for better integration.
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).