Coconut Black Walnut Pound Cake
A moist and flavorful pound cake featuring toasted black walnuts and coconut, enriched with coconut flavoring and topped with a sweet Coconut Syrup. Perfect for gatherings or teatime, its rich texture and tropical notes appeal to coconut lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Combine sugar, oil, and beaten eggs; beat well.
- Combine dry ingredients: flour, salt, baking powder, and soda.
- Add the sugar mixture alternately with buttermilk, beating well after each addition.
- Stir in chopped black walnuts, coconut flavoring, and flaked coconut.
- Pour batter into a well-greased and floured 10-inch tube pan.
- Bake at 325°F (163°C) for 1 hour and 5 minutes, or until the cake tests done.
- Pour hot Coconut Syrup over the hot cake.
- Leave cake in the pan for at least 4 hours before serving.
Tips & Substitutions
For a richer flavor, consider toasting the black walnuts before adding them to the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. To enhance the coconut taste, add extra flaked coconut on top before baking. Make sure to beat the eggs well for a light and fluffy texture.
Serving Suggestions
This Coconut Black Walnut Pound Cake is delightful on its own but pairs beautifully with Boiled Custard(Similar To Eggnog) for a creamy contrast. Serve it as a dessert after a hearty meal or alongside coffee for an afternoon treat. For an extra touch, garnish with a sprinkle of flaked coconut or a drizzle of fudge sauce for added indulgence.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days or in the refrigerator for up to a week. To reheat, slice the cake and warm it gently in the microwave for about 10-15 seconds, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Black Walnut Pound Cake contains roughly 621 calories, with 11g protein, 84g carbohydrates, and 27g fat. It is an excellent source of iron (23% of the Daily Value) and protein (22% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 786mg 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 other nuts instead of black walnuts?
Yes, you can substitute black walnuts with pecans or walnuts if you prefer a milder flavor. Keep in mind that the distinct taste of black walnuts is what gives this cake its unique character, so the flavor profile may change slightly with other nuts.
How do I know when the cake is done baking?
To test if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Keep in mind that baking times may vary slightly based on your oven, so keep an eye on it as it approaches the one-hour mark.
Can I freeze the Coconut Black Walnut Pound Cake?
Absolutely! The cake can be frozen for up to three months. Make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. To thaw, leave it in the refrigerator overnight or at room temperature for a few hours before serving.
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).