Bundt Pound Cake
A moist and flavorful Bundt pound cake featuring coconut and buttermilk, perfect for dessert or special occasions, offering a tender crumb and delightful coconut aroma.
Ingredients
Instructions
- Cream sugar and shortening until light in color and fluffy.
- Add eggs one at a time, beating for 2 minutes after each addition.
- Combine dry ingredients (flour, baking powder, salt); gradually add to creamed mixture alternately with buttermilk.
- Add coconut extract and mix well.
- Gently fold in flaked coconut.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 325°F (160°C) for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool slightly; loosen from sides of pan but do not remove from pan.
- Prepare your preferred topping and pour over the cake before serving.
Tips & Substitutions
For a lighter texture, ensure your butter and eggs are at room temperature before starting. You can substitute half of the shortening with unsalted butter for added flavor. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes. Adding a pinch of nutmeg can also enhance the cake's flavor.
Serving Suggestions
This Bundt Pound Cake is delightful on its own, but you can enhance it by drizzling a simple glaze or a chocolate sauce over the top. It pairs beautifully with whipped cream and fresh berries for a refreshing contrast. Consider serving it alongside a warm slice of Jane Anne'S Sweet Potato Casserole for a comforting meal.
Storage & Reheating
Store leftover Bundt Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and freeze it for up to 3 months. To reheat, thaw it in the fridge overnight and warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Bundt Pound Cake contains roughly 125 calories, with 4g protein, 23g carbohydrates, and 2g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 785mg per serving (34% 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 extract instead of coconut?
Yes, you can substitute coconut extract with vanilla extract or almond extract for a different flavor profile. Each will give the cake a unique twist while still maintaining its moist texture.
What should I do if my cake sinks in the middle?
A sinking cake can be due to underbaking or too much leavening agent. Ensure your oven is properly calibrated and avoid opening the oven door frequently while baking. Check for doneness by inserting a toothpick; it should come out clean when the cake is fully baked.
Can I add other ingredients like nuts or chocolate chips?
Absolutely! You can fold in 1 cup of chopped nuts or chocolate chips along with the flaked coconut for added texture and flavor. Just be mindful that this may slightly alter the baking time.
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).