Coconut Pound Cake(The Nashville Cookbook)
A rich and moist coconut pound cake with layered flavors of coconut and almond, perfect for celebrations or tea time. Its tender crumb is enhanced by coconut flavoring and shredded coconut, making it a delightful treat for coconut lovers and those seeking a classic yet flavorful dessert.
Ingredients
Instructions
- Butter a 10-inch tube pan and line the bottom with waxed paper.
- In a mixing bowl, beat butter, shortening, and 3 cups of sugar until creamy, about 4 minutes.
- Add eggs one at a time, beating 2 minutes after each addition.
- Sift flour with salt; stir in flour in thirds, alternating with milk.
- Add almond extract and 1/2 teaspoon coconut flavoring, then fold in flaked coconut.
- Place the pan in a cold oven, set oven to 350°F, and bake until a cake tester comes out clean, about 1 hour and 15 minutes.
- Place the cake on a wire rack after baking.
- In a small pan, bring remaining 1 cup sugar, 1 cup water, and 1 teaspoon coconut flavoring to a boil, about 1 minute.
- Pour the syrup over the hot cake.
- Cool for 30 to 40 minutes.
- Remove the cake from the pan to a rack or plate after the sugar syrup has soaked in.
- Eat and enjoy.
Tips & Substitutions
To enhance the coconut flavor, consider adding an extra teaspoon of coconut flavoring or using fresh shredded coconut instead of the flaked variety. For a lighter texture, you can substitute half of the all-purpose flour with cake flour. Make sure to cream the butter and shortening thoroughly for the best rise. If you prefer a different nutty taste, try using hazelnut extract instead of almond extract.
Serving Suggestions
This Coconut Pound Cake is delightful on its own but pairs beautifully with fresh berries or a dollop of whipped cream for added decadence. Serve it alongside a cup of coffee or tea for an afternoon treat. For a festive touch, drizzle a simple icing or serve with a scoop of vanilla ice cream. Consider browsing more American recipes for complementary desserts that highlight seasonal fruits.
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 it for up to 3 months. To reheat, simply slice and warm in the microwave for a few seconds or in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pound Cake(The Nashville Cookbook) contains roughly 806 calories, with 14g protein, 153g carbohydrates, and 17g fat. It is an excellent source of iron (32% of the Daily Value), calcium (32% of the Daily Value), and protein (28% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 681mg per serving (30% 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 a different type of flour for this recipe?
Yes, while all-purpose flour is recommended for its structure, you can experiment with cake flour for a lighter texture. However, avoid using whole wheat flour as it may alter the texture and flavor significantly.
What can I substitute for the coconut flavoring?
If you don't have coconut flavoring, you can use additional almond extract for a different nutty flavor. Alternatively, consider using vanilla extract, but keep in mind that it will change the overall taste of the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick or cake tester inserted into the center comes out clean. Additionally, the cake should spring back when gently pressed in the center, and the edges will start to pull away from the sides of the pan.
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).