Coconut Pound Cake(Vera Routon)
A moist and flavorful coconut pound cake with rich butter and coconut flavors, perfect for dessert or tea gatherings, suitable for coconut lovers and special occasions.
Ingredients
Instructions
- Cream butter and add sugar; cream well.
- Add egg yolks, one at a time, beating slightly after each one.
- Dissolve baking soda in hot water.
- Add the dissolved soda to the buttermilk.
- Alternately add buttermilk mixture, milk, and flour to the butter mixture, beating well after each addition.
- Fold in stiffly beaten egg whites, vanilla, and coconut.
- Pour batter into a well-greased and floured tube pan.
- Bake at 350°F for 30 minutes.
- Reduce oven temperature to 325°F and bake for an additional hour.
- Let the cake rest in the pan for 10 minutes.
- Turn out and cover with a cloth until cool.
Tips & Substitutions
For a richer flavor, consider using high-quality unsalted butter. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. To add a tropical twist, try incorporating some crushed pineapple along with the coconut. Ensure the egg whites are beaten stiffly to achieve a light texture in the cake.
Serving Suggestions
This coconut pound cake is delightful on its own, but it also pairs beautifully with fresh berries or a scoop of vanilla ice cream. For an elegant touch, serve it alongside a Florida Spinach Salad for a refreshing contrast. A drizzle of coconut cream or a dusting of powdered sugar can elevate the presentation.
Storage & Reheating
Store leftover coconut pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and then in aluminum foil, placing it in the freezer. To reheat, thaw at room temperature and warm in a low oven for about 10 minutes for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pound Cake(Vera Routon) contains roughly 365 calories, with 8g protein, 67g carbohydrates, and 2g fat. It is an excellent source of iron (26% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 670mg per serving (29% 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?
While plain flour is recommended for the best texture, you can use cake flour for a lighter cake. However, avoid using whole wheat flour, as it may alter the cake's density and flavor.
How do I prevent the cake from sticking to the pan?
Make sure to grease the tube pan thoroughly with butter and dust it with flour. You can also use a baking spray that contains flour for added assurance against sticking.
Can I add other flavors to this cake?
Absolutely! You can incorporate almond extract for a different flavor profile or even mix in some chocolate chips for a chocolate-coconut variation. Just be mindful not to overpower 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).