Clara'S Coconut Pound Cake
Clara's Coconut Pound Cake offers a moist, rich texture with a delightful coconut flavor, making it perfect for celebrations or a comforting treat. Its tender crumb and aromatic coconut essence appeal to dessert lovers seeking a luxurious, sweet experience with a hint of tropical flair.
Ingredients
Instructions
- Cream the shortening and 2 cups of sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, beginning and ending with the dry ingredients.
- Stir in the coconut flavoring and coconut.
- Pour the batter into a greased angel food pan.
- Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming. You can substitute the Crisco shortening with unsalted butter for a richer flavor. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. For a variation, consider adding chocolate chips to the batter for a twist on classic American recipes.
Serving Suggestions
This Coconut Pound Cake is delightful on its own or served with a dollop of whipped cream or Cool Whip Treat for added indulgence. Pair it with fresh fruit or a scoop of vanilla ice cream for a delicious dessert. It makes an excellent accompaniment to coffee or tea during afternoon gatherings or special occasions.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for 10-15 seconds, or serve at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Clara'S Coconut Pound Cake contains roughly 527 calories, with 3g protein, 17g carbohydrates, and 52g fat. It is a good source of dietary fiber (17% of the Daily Value), vitamin C (17% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 774mg 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 fresh coconut instead of canned coconut?
Yes, you can use fresh grated coconut instead of canned for a fresher flavor and texture. Just ensure to toast it lightly before adding to the batter to enhance its taste. Keep in mind that fresh coconut may impart more moisture, so adjust baking time accordingly.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, continue baking for an additional 5-10 minutes, checking periodically.
What can I do if my cake sinks in the middle?
If your cake sinks in the middle after baking, it may be due to underbaking or overmixing the batter. Ensure your oven is properly calibrated and avoid overmixing after adding the dry ingredients. For best results, follow the baking time closely and check for doneness as instructed.
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).