Coconut Pound Cake With Sauce
A moist and flavorful coconut pound cake with a rich, buttery texture, perfect for dessert or tea time, appealing to coconut lovers and those seeking a classic treat.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Cream shortening and sugar together until light and fluffy.
- Add vanilla and butter flavoring, mixing well.
- Add eggs one at a time, beating well after each addition.
- Sift flour and salt together, then gradually add to the creamed mixture.
- Fold in shredded coconut.
- Pour the batter into a well-greased and floured 10-inch tube pan.
- Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, use room temperature eggs and ensure your shortening is well-creamed with the sugar to achieve a light texture. If you're out of shortening, you can substitute with an equal amount of unsalted butter. Adding a touch of coconut extract can enhance the coconut flavor. If you prefer a richer taste, consider folding in some chopped nuts or using toasted coconut.
Serving Suggestions
Serve the coconut pound cake with a drizzle of warm coconut sauce or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Maurice'S Upside-Down German Chocolate Cake for a delightful dessert spread. Consider adding fresh fruit or a dollop of whipped cream for added freshness and flavor.
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 freeze for up to 3 months. To reheat, simply thaw at room temperature and warm slices in the microwave for about 10-15 seconds to restore its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pound Cake With Sauce contains roughly 666 calories, with 2g protein, 14g carbohydrates, and 69g fat. It is a good source of vitamin C (17% of the Daily Value) and dietary fiber (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 shredded coconut?
Yes, you can use fresh coconut, but make sure to finely shred it so it incorporates well into the batter. Fresh coconut can add a more intense flavor, but you may need to adjust the moisture content slightly by reducing other wet ingredients.
What can I substitute for shortening in this recipe?
You can substitute shortening with an equal amount of unsalted butter or margarine. This will give the cake a slightly different flavor and texture, but it will still yield delicious results. For a healthier option, consider using coconut oil.
How can I tell when the cake is done baking?
The coconut pound cake is done when a toothpick inserted into the center comes out clean, with no wet batter clinging to it. Additionally, the edges should pull slightly away from the sides of the pan and the top should be golden brown.
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).