Mildred Hunt'S Coconut Pound Cake
A moist, flavorful coconut pound cake featuring rich butter, coconut and almond extracts, perfect for gatherings or a delightful dessert with a tropical twist.
Ingredients
Instructions
- Line a tube pan or spray nonstick loaf pans with Pam.
- Cream butter, Crisco, and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Alternate adding flour and milk to the mixture, starting and ending with flour.
- Add coconut extract, almond extract, and flaked coconut, mixing well.
- Pour batter into prepared pans.
- Place in a cold oven and bake at 300°F for 1 1/4 to 1 1/2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of the combination of butter and Crisco. If you want a lighter texture, you can substitute half of the flour with cake flour. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off to prevent a dense cake. Adding a pinch of salt enhances the flavors beautifully.
Serving Suggestions
This coconut pound cake is delightful on its own but pairs beautifully with fresh berries or a dollop of whipped cream. For a tropical twist, serve it alongside a scoop of coconut ice cream. It also makes a great accompaniment to a cup of coffee or tea. Consider pairing it with Cheesy Oven Potatoes for a hearty brunch spread.
Storage & Reheating
Store leftover coconut pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds or in a toaster oven to regain its moisture and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mildred Hunt'S Coconut Pound Cake contains roughly 445 calories, with 8g protein, 84g carbohydrates, and 9g fat. It is an excellent source of iron (29% of the Daily Value) and calcium (24% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 845mg per serving (37% 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 flaked coconut?
Yes, you can use fresh grated coconut for a more intense coconut flavor. However, ensure that it is well-dried to avoid adding extra moisture to the batter, which could affect the cake's texture.
What can I substitute for coconut extract?
If you don't have coconut extract, you can use vanilla extract as a substitute, although it will change the flavor profile slightly. For a more authentic taste, consider combining vanilla extract with a little extra almond extract.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the edges should start to pull away slightly from the sides of the pan, and the top should be 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).