Lynda'S Coconut Pound Cake
A moist, rich coconut pound cake featuring sweet coconut flavor and buttery undertones, perfect for dessert or teatime gatherings, appealing to coconut lovers and cake enthusiasts.
Ingredients
Instructions
- Cream shortening and sugar together until well blended.
- Add vanilla and butter flavoring, mixing well.
- Add eggs one at a time, beating thoroughly after each addition.
- Sift together flour and salt, then gradually add to the mixture, mixing well.
- Fold in the can of Angel Flake coconut.
- Pour batter into a well-greased and floured 10-inch bundt or tube pan.
- Bake at 325°F for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening, or a combination of both. You can also substitute coconut milk for part of the liquid in your recipes to enhance the coconut flavor. Ensure all ingredients are at room temperature to achieve a smooth batter. For an extra texture, toast the coconut before folding it in.
Serving Suggestions
This coconut pound cake is delightful on its own but pairs beautifully with Judy'S Fruit Dip for a refreshing contrast. Serve it alongside a cup of coffee or tea for a perfect afternoon treat. For added decadence, consider topping each slice with whipped cream and fresh berries to enhance the presentation and flavor.
Storage & Reheating
Store any leftover 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 freeze for up to 3 months. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Lynda'S Coconut Pound Cake contains roughly 358 calories, with 6g protein, 64g carbohydrates, and 4g fat. It is a good source of vitamin C (16% of the Daily Value), protein (12% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 700mg per serving (30% 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 canned?
Yes, you can use fresh grated coconut to achieve a more natural flavor in your pound cake. Just be sure to pat it dry to remove excess moisture, which can affect the cake's texture. Fresh coconut will give a delightful chewiness and freshness to the cake.
What can I do if my cake is too dense?
If your coconut pound cake turns out too dense, it may be due to overmixing the batter or not incorporating enough air during the creaming process. Make sure to cream the shortening and sugar thoroughly and avoid overbeating after adding the flour. Adjusting baking time can also help achieve a lighter texture.
How can I add more flavor to the cake?
To kick up the flavor, consider adding a teaspoon of almond extract along with the vanilla. Additionally, incorporating lime or lemon zest can provide a refreshing brightness that complements the coconut. You might also experiment with different extracts or flavorings to suit your taste.
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).