Mother'S Coconut Pound Cake
A rich, moist coconut pound cake featuring sweet coconut flavor and classic buttery texture, perfect for gatherings or as a delightful dessert treat.
Ingredients
Instructions
- Cream Parkay oleo, Crisco, and sugar until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add milk and flavorings; beat well.
- Add 3 cups of flour and mix well.
- Pour batter into a greased and floured tube pan.
- Bake at 350°F for 70 minutes.
Tips & Substitutions
For a lighter texture, ensure the Parkay oleo and Crisco are at room temperature before creaming. If coconut flavoring isn't available, you can substitute with almond extract. You can also add shredded coconut to the batter for extra texture and flavor. Be careful not to overmix the batter after adding flour to keep it tender.
Serving Suggestions
Serve the coconut pound cake plain, or drizzle with a simple glaze made from powdered sugar and milk for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful twist, consider serving with fresh berries or alongside a slice of Funny Pie.
Storage & Reheating
Store leftover coconut pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, slice and warm in the microwave for a few seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Coconut Pound Cake contains roughly 634 calories, with 5g protein, 73g carbohydrates, and 4g fat. It is a good source of calcium (12% of the Daily Value), potassium (12% of the Daily Value), and vitamin C (12% 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 unsalted butter instead of Parkay and Crisco?
Yes, you can substitute unsalted butter for the Parkay and Crisco. However, the texture may be slightly different, and you may need to adjust the quantity of butter slightly, as it has a higher water content than margarine or shortening.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on the color; it should be golden brown on top. If it starts to brown too much, you can cover it loosely with foil.
Can I add nuts or other flavors to this recipe?
Absolutely! Chopped nuts, like pecans or walnuts, can be added for extra texture. You can also incorporate other flavorings such as lemon zest or a hint of almond extract. Just be mindful not to alter the wet-to-dry ingredient ratio significantly.
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).