Mama'S Old Fashioned Coconut Pound Cake
A moist, buttery coconut pound cake with rich flavor and tender crumb, perfect for dessert or tea time, appealing to coconut lovers and celebration gatherings.
Ingredients
Instructions
- Have eggs and butter at room temperature.
- Preheat oven to 300°F.
- Spray tube pan with Pam.
- Cream butter and sugar together well.
- Add eggs, one at a time, and mix well.
- Add flour, salt, soda, sour cream, and vanilla, and blend.
- Stir in coconut.
- Bake for 1 hour and 15 minutes or until done.
Tips & Substitutions
For an even richer coconut flavor, try adding unsweetened shredded coconut to the batter. If you don't have sour cream, Greek yogurt makes a great substitute. Make sure to cream the butter and sugar thoroughly to incorporate air, which will help the cake rise. Using room temperature ingredients ensures a smooth batter and better texture. Also, check for doneness with a toothpick; it should come out clean.
Serving Suggestions
This coconut pound cake is delightful on its own or served with a dollop of whipped cream and fresh berries. For a tropical twist, pair it with a scoop of coconut or pineapple ice cream. It also makes a lovely dessert for gatherings, complementing dishes like Date 'N' Pear Bread or a refreshing fruit salad. A cup of coffee or tea would enhance the experience beautifully.
Storage & Reheating
Store leftover coconut pound cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. To freeze, wrap slices tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature or gently reheat in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Old Fashioned Coconut Pound Cake contains roughly 462 calories, with 8g protein, 85g carbohydrates, and 4g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and iron. It also contributes 3g of dietary fiber toward your daily target.
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?
While plain flour is ideal for this coconut pound cake, you can experiment with cake flour for a lighter texture. If you want a gluten-free option, a 1:1 gluten-free flour blend can work, but be mindful that the texture may differ slightly. Always check the blend for any added thickeners or flavors.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing the batter or opening the oven door too early. Ensure you mix just until combined after adding the flour and other ingredients. Also, avoid opening the oven until the cake has set, usually around the last 30 minutes of baking. If the cake does sink, it may still taste great but won’t have the perfect dome.
Can I add other flavors or ingredients to the pound cake?
Absolutely! You can enhance the flavor by adding lemon or almond extract along with or instead of vanilla. Chopped nuts, such as pecans or walnuts, can also be mixed in for added texture. Just remember to adjust the sugar slightly if you add sweet ingredients like chocolate chips or dried fruit.
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).