"Nine'S" Coconut Pound Cake
A moist, flavorful coconut pound cake with hints of coconut flavoring and shredded coconut, perfect for dessert or a special occasion treat that appeals to coconut lovers.
Ingredients
Instructions
- Mix together the sifted flour, baking powder, and salt; set aside.
- Cream together sugar and Crisco until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the dry ingredients.
- Stir in coconut flavoring and shredded coconut.
- Pour batter into a greased and floured baking pan.
- Bake in a preheated oven at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For an even richer flavor, consider using coconut cream instead of milk, or add a pinch of nutmeg for warmth. If you are out of Crisco, unsalted butter can be substituted, but it may alter the texture slightly. Make sure to sift the flour to avoid lumps and ensure a light cake. Using room temperature ingredients will help the batter combine more smoothly.
Serving Suggestions
This Coconut Pound Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Serve it alongside Congenial Salad (Mrs. Newel Nesmith'S Recipe) for a refreshing contrast. It also makes an excellent addition to a brunch spread or as a sweet treat with coffee or tea.
Storage & Reheating
Store any leftover Coconut Pound Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw at room temperature or warm in the microwave for a few seconds to enjoy it fresh.
Nutrition & Diet Analysis (per serving)
Each serving of "Nine'S" Coconut Pound Cake contains roughly 1392 calories, with 27g protein, 249g carbohydrates, and 34g fat. It is an excellent source of iron (68% of the Daily Value), calcium (57% of the Daily Value), and protein (54% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2737mg per serving (119% 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 canned?
Yes, you can use fresh shredded coconut for a more intense coconut flavor. Just make sure to dry it slightly before adding it to the batter to avoid excess moisture, which could affect the cake's texture.
What can I do if the cake is too dense?
If your Coconut Pound Cake turns out too dense, it may be due to overmixing the batter or not incorporating enough air during the creaming process. Ensure you beat the butter and sugar until light and fluffy, and mix the dry ingredients just until combined to maintain a lighter texture.
How can I enhance the coconut flavor?
To enhance the coconut flavor, you can increase the amount of coconut flavoring to taste, or add a few tablespoons of unsweetened coconut milk. Topping the cake with toasted coconut flakes before serving can also add a delicious crunch and extra coconut richness.
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).