*Grace Snapp'S Coconut Pound Cake
A moist, flavorful coconut pound cake with rich coconut flavor and a tender crumb, perfect for dessert or special occasions, complemented by a sweet glaze.
Ingredients
Instructions
- Cream together sugar and Crisco.
- Add eggs, one at a time, beating 2 minutes after each addition.
- Add dry ingredients alternately with buttermilk.
- Mix in coconut and coconut flavoring.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 350°F for 1 hour.
- Allow to cool slightly, then apply a glaze as a topping.
Tips & Substitutions
For best results, ensure your ingredients are at room temperature before starting. If you don’t have buttermilk, you can substitute with a mixture of milk and vinegar or lemon juice (1 cup of milk with 1 tablespoon of vinegar). To enhance the coconut flavor, consider adding a sprinkle of shredded coconut on top before baking or using full-fat coconut milk instead of buttermilk for a richer taste.
Serving Suggestions
This coconut pound cake is delightful on its own but can also be served with a side of fresh fruit or a dollop of whipped cream for added indulgence. It pairs beautifully with Mrs. Armstrong'S Strawberry Cake for a dessert spread at gatherings. For a tropical twist, consider serving it alongside a fruity sorbet or coconut ice cream.
Storage & Reheating
Store any leftover coconut pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer for up to 3 months. To reheat, slice and microwave for about 10-15 seconds or warm in an oven at 300°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of *Grace Snapp'S Coconut Pound Cake contains roughly 148 calories, with 5g protein, 24g carbohydrates, and 4g fat. It is an excellent source of calcium (33% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2358mg per serving (103% 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 butter instead of Crisco in this recipe?
Yes, you can substitute butter for Crisco in a 1:1 ratio. However, using butter may result in a slightly different texture and flavor, giving the cake a richer taste. Make sure to cream the butter well with the sugar to achieve a light and fluffy batter.
What can I do if my cake is too dry?
If your cake turns out dry, you can brush it with a simple syrup made of equal parts sugar and water heated until dissolved. This will add moisture and sweetness. You can also serve it with whipped cream or a fruit compote to enhance the overall texture and flavor.
How can I make this cake more visually appealing?
To enhance the presentation of your coconut pound cake, consider dusting the top with powdered sugar or drizzling a homemade glaze made from powdered sugar and coconut milk. Adding toasted coconut flakes on top or serving it with fresh berries can also elevate its visual appeal.
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).