Jim K'S Coconut Pound Cake
A moist, flavorful coconut pound cake with rich buttery notes and a tender crumb, perfect for dessert or tea-time gatherings, appealing to coconut lovers and cake enthusiasts.
Ingredients
Instructions
- Cream margarine, shortening, and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Combine sifted dry ingredients (flour, baking powder, salt, baking soda).
- Alternately add dry mixture and buttermilk with vanilla to the creamed mixture, starting and ending with dry ingredients, mixing well after each addition.
- Fold in coconut.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a lighter texture, ensure that the margarine and shortening are properly creamed until fluffy, and avoid overmixing when adding the dry ingredients. If you prefer a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of vinegar. Consider adding a teaspoon of coconut extract for an extra coconut flavor.
Serving Suggestions
Serve slices of Jim K'S Coconut Pound Cake with fresh fruit or a dollop of whipped cream for a delightful treat. It pairs beautifully with Blue Ribbon Salad as a light side dish. You can also drizzle a simple glaze over the cake for added sweetness or enjoy it plain with a cup of tea or coffee.
Storage & Reheating
Store leftover coconut pound 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 at room temperature and warm in the oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Jim K'S Coconut Pound Cake contains roughly 515 calories, with 5g protein, 57g carbohydrates, and 25g fat. It is a good source of calcium (19% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 990mg per serving (43% 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 all-purpose flour instead of sifted flour?
Yes, you can use all-purpose flour instead of sifted flour. Just ensure you measure it properly by spooning it into the measuring cup and leveling it off for best results. Sifted flour usually has a lighter texture, but all-purpose flour will still work well in this recipe.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using. This will give the same tangy flavor and moisture to your cake.
How can I tell when the cake is done baking?
To check if the coconut pound cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. Additionally, the edges should start to pull away from the sides of the pan, and the top should be a golden brown.
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).