Old Fashioned Coconut Pound Cake
A moist, rich coconut pound cake featuring toasted coconut flavor, perfect for dessert or teatime gatherings, appealing to coconut lovers and those seeking classic comfort desserts.
Ingredients
Instructions
- Defrost the frozen coconut.
- Ensure eggs and butter are at room temperature.
- Preheat oven to 300°F (150°C).
- Spray the baking pan with oil spray.
- Cream the margarine or butter and sugar together well.
- Add eggs one at a time, mixing well after each addition.
- Add flour, salt, soda, sour cream, and vanilla; blend until smooth.
- Stir in the coconut.
- Pour batter into the prepared pan.
- Bake for 1 hour and 15 minutes or until done.
Tips & Substitutions
To ensure a lighter texture, make sure to cream the margarine or butter and sugar until fluffy. If you don't have sour cream, plain yogurt can be a good substitute. For added flavor, consider using coconut extract along with the vanilla. You can also incorporate chopped nuts for extra crunch, which pairs beautifully with this coconut pound cake.
Serving Suggestions
This coconut pound cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of glaze. It pairs well with fresh fruit or a scoop of vanilla ice cream for a refreshing contrast. For a more decadent treat, serve alongside Mamaw'S Pie Crust for a delightful dessert spread.
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 place it in the freezer, where it can last up to 3 months. To reheat, simply let it thaw at room temperature or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Coconut Pound Cake contains roughly 439 calories, with 5g protein, 46g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and vitamin C (26% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 690mg per serving (30% 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 frozen?
Yes, you can use fresh coconut, but you'll need to grate it finely and possibly adjust the moisture in the recipe slightly. Fresh coconut will provide a more robust flavor and texture, enhancing the overall taste of the pound cake.
What can I do if my cake is too dense?
If your cake turns out dense, ensure you properly cream the butter and sugar before adding the eggs. Also, avoid overmixing after adding the flour, as this can lead to a tough texture. Lastly, check that your baking soda is fresh for proper leavening.
How can I make this cake chocolate-flavored?
To make a chocolate coconut pound cake, replace 1 cup of flour with cocoa powder. You may need to adjust the sugar slightly to balance the bitterness of the cocoa. This twist will create a rich, chocolatey version that still retains the coconut flavor.
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).