Mrs. Mac'S Coconut Pound Cake
Mrs. Mac's Coconut Pound Cake offers a moist, buttery texture with rich coconut flavor, perfect for celebrations or as a sweet treat with coffee.
Ingredients
Instructions
- Cream sugar and margarine until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add flour with salt; alternate with evaporated milk.
- Stir in lemon extract and coconut.
- Pour batter into a tube pan and bake at 300°F for 1 hour and 30 minutes.
Tips & Substitutions
To ensure a light and fluffy texture, make sure your margarine is at room temperature before creaming with sugar. If you prefer a richer taste, consider substituting half of the margarine with unsalted butter. For a tropical twist, you can add some crushed pineapple to the batter. This cake can also be adapted to a gluten-free version by using a gluten-free flour blend.
Serving Suggestions
This coconut pound cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with fresh fruit like strawberries or mango for a refreshing contrast. It also pairs beautifully with Mounds Chocolate Cake for a decadent dessert spread.
Storage & Reheating
Store any leftover coconut pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, let it thaw in the fridge overnight and warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Mac'S Coconut Pound Cake contains roughly 469 calories, with 9g protein, 86g carbohydrates, and 11g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 764mg per serving (33% 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 sweetened coconut instead of unsweetened for this recipe?
Yes, you can use sweetened coconut, but it will add additional sweetness to the cake. You may want to reduce the sugar slightly to balance the flavors. Just keep in mind that the texture might be a bit different since sweetened coconut is often moister.
Is it possible to make this recipe in advance?
Absolutely! This coconut pound cake keeps well, making it perfect for making in advance. You can bake it a day or two ahead of time and store it properly. Just be sure to wrap it well to maintain its moisture and flavor until you're ready to serve.
How can I tell when the cake is done baking?
To check if the coconut pound cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on the baking time, as ovens may vary, and avoid opening the oven door too frequently to maintain consistent heat.
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).