Granny Vaughn Coconut Pound Cake
A moist, buttery coconut pound cake with rich flavor, perfect for special occasions or everyday indulgence, featuring coconut and vanilla for a tropical twist.
Ingredients
Instructions
- Add 2 sticks of butter for a rich cake.
- Cream together Crisco and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour and milk to the creamed mixture, beginning and ending with flour.
- Stir in vanilla and coconut.
- Pour batter into a prepared pan and bake at 300°F for 1 1/2 hours.
Tips & Substitutions
For a richer flavor, consider adding 2 sticks of butter along with the Crisco. If you want to use butter instead of Crisco, use the same amount but melt it first for easier mixing. You can also substitute coconut milk for regular milk to enhance the coconut flavor in the cake.
Serving Suggestions
This Coconut Pound Cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. For a festive twist, try serving it with South Sea Sauce With Crackers as an appetizer.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to two months. To reheat, thaw slices in the refrigerator overnight and warm in the microwave for a few seconds for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Vaughn Coconut Pound Cake contains roughly 374 calories, with 4g protein, 42g carbohydrates, and 8g fat. It is a good source of iron (11% 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 a different type of flour for this recipe?
Yes, you can use cake flour instead of plain flour for a lighter texture, but be sure to adjust the quantity slightly as cake flour is more absorbent. Avoid using whole wheat flour, as it may make the cake dense.
What can I substitute for coconut in this recipe?
If you're looking to omit coconut, you can replace it with chopped nuts, such as pecans or walnuts, for a different flavor and texture. Alternatively, feel free to use chocolate chips for a sweeter twist on the classic pound cake.
How do I know when the cake is done baking?
To check if the pound cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. Be careful not to overbake, as it can dry out.
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).