Coconut Sour Cream Pound Cake
A moist, tender pound cake infused with coconut and sour cream, featuring rich flavors and a soft crumb, perfect for dessert or tea time gatherings.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, mix flour, baking soda, and salt.
- Gradually add sour cream alternately with the flour mixture to the butter, sugar, and eggs, mixing well.
- Stir in vanilla flavoring, coconut, and coconut extract.
- Pour batter into a well-greased tube pan.
- Bake at 350°F (175°C) for 1 to 1 1/2 hours, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you want to reduce the sweetness, consider using less sugar or substituting with a natural sweetener like honey. You can also replace half of the sour cream with Greek yogurt for added tang. For a twist, try adding lime zest along with the coconut for extra flavor.
Serving Suggestions
This cake is delicious on its own, but you can elevate it by serving with fresh fruit, whipped cream, or a drizzle of chocolate sauce. It pairs beautifully with a cup of tea or coffee. For a unique twist, serve it alongside a scoop of vanilla ice cream for a delightful dessert experience.
Storage & Reheating
Store any leftover Coconut Sour Cream Pound Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, microwave individual slices for 10-15 seconds or warm in a preheated oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Sour Cream Pound Cake contains roughly 593 calories, with 11g protein, 84g carbohydrates, and 24g fat. It is an excellent source of iron (25% of the Daily Value) and protein (22% of the Daily Value), and a good source of dietary fiber. It also contributes 3g 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 unsweetened coconut flakes in this recipe?
Yes, using unsweetened coconut flakes can add great texture and flavor without additional sweetness. Just ensure they are finely shredded to blend well into the batter.
What can I substitute for sour cream if I don’t have any?
If you don't have sour cream, you can substitute it with Greek yogurt or buttermilk. Both will provide a similar tangy flavor and moisture that is essential for the cake's texture.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary, so start checking at the 1-hour mark to avoid overbaking.
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).