Coconut Walnut Pound Cake
A moist, flavorful coconut walnut pound cake featuring a tender crumb, rich coconut and crunchy walnuts, perfect for teatime or special occasions.
Ingredients
Instructions
- Preheat oven to 325°F.
- In a large bowl, combine sugar and oil.
- Add eggs and vanilla, and beat on medium speed until well blended.
- Alternately add buttermilk and flour, beating well after each addition.
- Fold in chopped walnuts and flaked coconut.
- Spoon batter into a greased 10-inch tube pan.
- Bake for 1 hour or until the top springs back when touched.
Tips & Substitutions
For a lighter texture, be sure to sift the flour before measuring. If you don’t have buttermilk on hand, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. For added flavor, consider using toasted walnuts. This cake is delicious with a drizzle of glaze or paired with fresh fruit, making it a great addition to brunch menus alongside American recipes.
Serving Suggestions
This Coconut Walnut Pound Cake is best served at room temperature, allowing the flavors to fully develop. It pairs wonderfully with a cup of coffee or tea for a delightful afternoon treat. Consider serving it with whipped cream or a scoop of vanilla ice cream for a dessert that's reminiscent of the Fruit Cocktail Cake With Topping. Garnish with additional chopped walnuts for a beautiful presentation.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. For longer storage, you can freeze individual slices wrapped in foil and then placed in a freezer bag for up to three months. Thaw at room temperature or briefly in the microwave before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Walnut Pound Cake contains roughly 758 calories, with 12g protein, 82g carbohydrates, and 45g fat. It is an excellent source of protein (23% of the Daily Value), and a good source of iron and calcium. It also contributes 4g 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 a different type of nut in this recipe?
Absolutely! While walnuts add a lovely crunch and flavor, you can easily substitute them with pecans or almonds based on your preference. Just make sure to chop them to a similar size for even distribution throughout the batter.
How do I know when the pound cake is done baking?
The cake is done when the top springs back when lightly pressed and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with foil during the last 15 minutes of baking.
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time and actually tastes better the next day as the flavors meld together. Just ensure it is stored properly as mentioned above, and you can serve it the next day for optimal freshness.
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).