Coconut Pound Cake(With Coconut Sauce)
A moist, flavorful coconut pound cake with rich coconut flavor and a tender crumb, perfect for coconut lovers and special occasions.
Ingredients
Instructions
- Preheat oven to 325°F.
- Cream shortening and sugar until light and fluffy.
- Add 'Adams Best' vanilla and Adams butter flavoring; mix well.
- Add eggs one at a time, beating well after each addition.
- Sift flour and salt together, then gradually add to the mixture.
- Fold in the coconut.
- Pour batter into a well-greased and floured 10-inch stem pan.
- Bake at 325°F for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Make Coconut Sauce about 5 to 10 minutes before the cake is done.
Tips & Substitutions
For a lighter texture, make sure to cream the shortening and sugar thoroughly until fluffy, as this adds air to the batter. If you don't have shortening, you can substitute it with an equal amount of unsalted butter. Ensure the eggs are at room temperature for better incorporation. For added flavor, consider folding in a cup of toasted coconut or nuts.
Serving Suggestions
Serve the Coconut Pound Cake with a drizzle of warm Coconut Sauce over the top for a decadent treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve alongside a refreshing salad like Easy-Tasty Lime Mold Salad to balance the richness.
Storage & Reheating
Store any leftover Coconut Pound Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or in a low oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pound Cake(With Coconut Sauce) contains roughly 1652 calories, with 5g protein, 49g carbohydrates, and 147g fat. It is an excellent source of vitamin C (51% of the Daily Value) and dietary fiber (43% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1779mg per serving (77% 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 fresh coconut instead of canned?
Yes, you can use fresh coconut in place of canned. Just ensure to shred it finely and measure an equivalent amount. Fresh coconut can add a lovely texture and flavor, but the moisture content may vary, so you might need to adjust baking time.
How can I tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs. Additionally, the edges will start to pull away from the pan, and the cake should be golden brown on top. If you notice it's browning too quickly, cover it with foil.
Can I make this cake ahead of time?
Absolutely! The Coconut Pound Cake can be made a day in advance. In fact, it often tastes even better the next day as the flavors meld. Just store it in an airtight container. If you're making it further ahead, consider freezing it and thawing it at room temperature before serving.
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).