Coconut Pound Cake With Glaze
A moist, flavorful coconut pound cake with a rich glaze, perfect for dessert or tea time, featuring coconut and buttery flavors that appeal to coconut lovers and dessert enthusiasts.
Ingredients
Instructions
- Cream shortening, sugar, and butter flavoring for 10 minutes.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, and salt.
- Gradually add the sifted dry ingredients to the creamed mixture.
- Pour in milk and coconut flavoring, mixing well.
- Fold in the coconut.
- Pour batter into a greased and floured tube pan.
- Bake at 325°F for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, use a combination of shortening and butter; this will add flavor while keeping the cake moist. If you want to reduce sugar, try substituting some with a natural sweetener like honey or agave syrup. Ensure your eggs are at room temperature for better emulsification. For an extra coconut kick, consider adding shredded coconut to the glaze.
Serving Suggestions
Serve slices of coconut pound cake with a drizzle of glaze on top for added sweetness. It pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream for dessert. For a tropical twist, consider serving it alongside a refreshing fruit salad or even with Pineapple-Cheese Stuffed Celery as a unique appetizer.
Storage & Reheating
Store leftover coconut pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate it for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pound Cake With Glaze contains roughly 541 calories, with 5g protein, 61g carbohydrates, and 32g fat. It is a good source of calcium (18% of the Daily Value), vitamin C (13% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 917mg per serving (40% 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 coconut oil instead of shortening or butter?
Yes, you can use coconut oil as a substitute for shortening or butter. It will provide a more intense coconut flavor, but be sure to use refined coconut oil for a neutral taste. Adjust the amount slightly, as coconut oil can be more liquid than butter or shortening.
What can I use if I don't have coconut flavoring?
If you don't have coconut flavoring, you can substitute it with vanilla extract for a different flavor profile. However, for a coconut essence, consider using a small amount of coconut milk or cream in the batter, but reduce the milk slightly to maintain the right consistency.
How can I tell when the cake is done baking?
To check if your coconut pound cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
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).