Coconut Pound Cake Ii
A moist, flavorful coconut pound cake with crunchy walnuts and vanilla wafers, perfect for celebrations or as a delightful dessert for coconut lovers.
Ingredients
Instructions
- Cream together butter and sugar.
- Add eggs, one at a time, and beat well after each addition.
- Stir in vanilla flavoring, crushed vanilla wafers, coconut, and chopped walnuts with a spoon.
- Grease and lightly flour a tube pan.
- Pour the batter into the prepared pan.
- Bake for 1 hour and 15 minutes at 325°F.
- Let cool for 20 minutes before removing from the pan.
Tips & Substitutions
To enhance the coconut flavor, consider using fresh shredded coconut instead of the packaged variety. If you want a nuttier flavor, substitute pecans for walnuts. Make sure to cream the butter and sugar well to achieve a light and airy texture. For a fun twist, try adding a splash of rum for extra depth, reminiscent of classic American recipes.
Serving Suggestions
Coconut Pound Cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with fresh fruit, like berries or sliced peaches, for a refreshing contrast. For an indulgent treat, serve alongside Pumpkin Bread Puddings or Jello Refrigerator Pies as part of a dessert spread.
Storage & Reheating
Store leftover Coconut Pound Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, slice and microwave for about 10-15 seconds, or warm in a 300°F oven for 5-10 minutes until just heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pound Cake Ii contains roughly 1664 calories, with 20g protein, 160g carbohydrates, and 111g fat. It is an excellent source of vitamin C (50% of the Daily Value), protein (39% of the Daily Value), and dietary fiber (37% of the Daily Value). Note that it is relatively high in sodium, at 553mg per serving (24% 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 margarine instead of butter?
Yes, you can substitute margarine for butter in this recipe, though it may slightly alter the flavor and texture. Using a good quality margarine will help maintain the richness of the cake. Just ensure it’s softened to room temperature for proper creaming with the sugar.
What can I do if my cake is too dry?
If your Coconut Pound Cake turns out dry, consider adding a simple syrup made from equal parts sugar and water to moisten it. Poke small holes in the cake and drizzle the syrup over the top. Additionally, ensure you're not overbaking; every oven is different, so check for doneness a few minutes early.
Can I freeze the cake?
Yes, you can freeze Coconut Pound Cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months. Thaw 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).