Coconut Pound Cake(Start In Cold Oven)
A moist, coconut-flavored pound cake with rich buttery notes, perfect for dessert or teatime, appealing to coconut lovers and those seeking a moist, tender treat.
Ingredients
Instructions
- Cream margarine, Crisco, and sugar until well blended.
- Gradually add eggs, one at a time, beating for 2 minutes after each addition.
- Add flour, alternating with milk, and blend in the coconut.
- Stir in almond and coconut flavorings.
- Pour batter into a tube pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your margarine and Crisco are at room temperature before creaming with sugar. If you don't have almond flavoring, vanilla extract can be used as a substitute. Consider adding a pinch of salt to enhance the flavors. For extra coconut flavor, use toasted coconut in the batter or as a garnish. This recipe is perfect for fans of American recipes and pairs wonderfully with a cup of tea.
Serving Suggestions
Serve the coconut pound cake with a dusting of powdered sugar or a drizzle of coconut glaze for added sweetness. It pairs beautifully with fresh fruit or whipped cream for a delightful dessert. This cake is also an excellent option for brunch, alongside Fluffy Biscuit Muffins or even a slice of Chocolate Nut Cake for a satisfying spread.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and then aluminum foil, keeping it in the freezer for up to three months. To reheat, let it thaw at room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pound Cake(Start In Cold Oven) contains roughly 1565 calories, with 28g protein, 243g carbohydrates, and 56g fat. It is an excellent source of vitamin C (73% of the Daily Value), iron (61% of the Daily Value), and protein (55% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 625mg per serving (27% 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 butter instead of margarine and Crisco?
Yes, you can substitute butter for both margarine and Crisco. Use 1 cup of unsalted butter for a richer flavor, but keep in mind that this may slightly alter the texture of the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the cake is golden brown and pulling away from the sides of the pan, it's also a good indicator that it's ready.
Can I add other flavors or ingredients to this recipe?
Absolutely! You can enhance the flavor by adding citrus zest, such as lemon or lime, or mix in chocolate chips for a different twist. Just be cautious not to overwhelm the coconut flavor.
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).