Coconut Supreme Pound Cake
A rich, moist coconut pound cake featuring pineapple and coconut flavorings, perfect for special occasions or as a delightful dessert for coconut lovers.
Ingredients
Instructions
- Cream oleo until smooth.
- Gradually add sugar, beating well after each addition.
- Add eggs one at a time, beating after each egg.
- Mix in flour alternately with sweet milk until batter is smooth.
- Stir in coconut flavoring, almond flavoring, coconut, and drained crushed pineapple; mix well.
- Pour batter into a tube pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using half butter and half Greek yogurt instead of oleo and Crisco. You can substitute the crushed pineapple with finely chopped peaches or mango for a different flavor profile. Ensure the eggs are at room temperature for better incorporation, and sift the flour to avoid lumps in the batter.
Serving Suggestions
This Coconut Supreme Pound Cake is delightful on its own or served with a dollop of whipped cream. It pairs beautifully with fresh fruit, like strawberries or raspberries, for a refreshing contrast. For a unique twist, try serving it alongside a scoop of vanilla ice cream or with a drizzle of warm chocolate sauce.
Storage & Reheating
Store leftover Coconut Supreme Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and microwave on low power for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Supreme Pound Cake contains roughly 820 calories, with 13g protein, 170g carbohydrates, and 12g fat. It is an excellent source of calcium (33% of the Daily Value), protein (27% of the Daily Value), and potassium (24% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 509mg per serving (22% 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 unsweetened coconut instead of sweetened?
Yes, you can use unsweetened coconut for a less sweet cake. Just keep in mind that it will alter the overall sweetness of the pound cake slightly. You might want to adjust the sugar if you prefer a sweeter flavor.
What can I substitute for oleo?
You can substitute oleo with an equal amount of softened butter or margarine. If you're looking for a healthier option, unsweetened applesauce can replace half the fat, providing moisture while reducing calories.
How can I tell if the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready. If there's wet batter on the toothpick, continue baking and check every 5 minutes until done.
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).