Frozen Coconut Pound Cake
A moist and flavorful coconut pound cake with a tender crumb, featuring toasted coconut folded into the batter. Perfect for celebrations or as a sweet treat with coffee, it offers rich buttery flavor complemented by the tropical taste of coconut. Ideal for those who enjoy classic, indulgent desserts.
Ingredients
Instructions
- Cream together the softened butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine the flour, salt, and baking soda.
- Alternately add the dry ingredients and sour cream to the creamed mixture, beginning and ending with the dry ingredients.
- Stir in vanilla extract.
- Fold in the frozen coconut.
- Pour the batter into a large greased and floured tube pan.
- Using a table knife, make 8 or 9 circles around the batter, extending the knife about 2 inches into the batter.
- Bake in a 300°F (150°C) oven for approximately 1 1/2 hours, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of sour cream. If you prefer a different flavor, you can substitute the vanilla with almond extract. Ensure the butter is at room temperature for easier creaming. Be careful not to overbeat the batter once the flour is added to keep the cake tender. For variations, try adding chocolate chips or nuts for added texture.
Serving Suggestions
This Frozen Coconut Pound Cake is delightful on its own but pairs beautifully with fresh berries or a scoop of vanilla ice cream for an indulgent treat. Serve it with a drizzle of coconut cream or a light glaze for extra sweetness. It makes a wonderful dessert for gatherings and can be complemented with a cup of coffee or tea.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, thaw in the refrigerator overnight and warm individual slices in the microwave for about 10-15 seconds for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Frozen Coconut Pound Cake contains roughly 439 calories, with 6g protein, 46g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (31% of the Daily Value) and vitamin C (26% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 642mg per serving (28% 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 frozen?
Yes, you can use fresh coconut! Just make sure to finely shred it and consider adjusting the moisture content slightly, as fresh coconut can be more hydrating. Be cautious not to overmix when folding it into the batter.
What can I do if I don't have a tube pan?
If you don't have a tube pan, a Bundt pan works well as a substitute. Just ensure it's well-greased to prevent sticking. Alternatively, you can use two standard loaf pans, adjusting the baking time as they may cook faster.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. Keep in mind that baking times can vary based on your oven, so start checking a bit early.
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).