Mammy Day'S Coconut Pound Cake
A moist and flavorful coconut pound cake with rich coconut aroma, perfect for family gatherings, tea time, or special celebrations, offering a tender crumb and sweet coconut taste.
Ingredients
Instructions
- Cream sugar and Crisco until well combined and fluffy.
- Add eggs one at a time, beating for 2 minutes after each addition.
- Stir in coconut flavoring.
- Gradually add sifted flour, mixing until just combined.
- Pour batter into a greased cake pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before adding them to the batter. If you don't have Crisco, unsalted butter can be used as a substitute, but make sure to cream it well with the sugar for the best results. Consider adding shredded coconut for extra texture and flavor. This cake pairs beautifully with a Strawberry-Banana Smoothie.
Serving Suggestions
Serve slices of Mammy Day's Coconut Pound Cake with a dollop of whipped cream and fresh fruit for a delightful dessert. It also pairs well with a cup of coffee or tea. For a delicious twist, try serving it alongside Helen's Cream Cheese Pound Cake for a cake tasting experience.
Storage & Reheating
Store any leftover coconut pound cake in an airtight container at room temperature for up to three days, or in the refrigerator for about a week. To reheat, wrap a slice in a damp paper towel and microwave for 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mammy Day'S Coconut Pound Cake contains roughly 368 calories, with 7g protein, 80g carbohydrates, and 4g fat. It is an excellent source of vitamin C (49% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g 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 fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter or margarine. Just ensure you cream it well with the sugar to achieve the desired light and fluffy texture. The flavor may vary slightly, but it will still yield a delicious cake.
How can I enhance the coconut flavor in the cake?
To enhance the coconut flavor, consider adding shredded coconut to the batter. You can also use coconut milk instead of regular milk if you choose to incorporate it. Additionally, a sprinkle of toasted coconut on top after baking can elevate both flavor and presentation.
Can I freeze this pound cake?
Absolutely! You can freeze the coconut pound cake by wrapping it tightly in plastic wrap and then placing it in an airtight container. It will maintain its quality for up to three months. Thaw it in the refrigerator overnight before serving for the best texture.
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).