Prize-Winning Coconut Pound Cake
A moist, coconut-flavored pound cake with a tender crumb, perfect for special occasions or as a delightful treat for coconut lovers. Rich and satisfying.
Ingredients
Instructions
- Cream sugar and shortening in a mixer bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix flour and baking powder in a separate bowl.
- Add to the creamed mixture alternately with milk, beating well after each addition.
- Stir in coconut extract and coconut.
- Pour the batter into a greased and floured tube pan.
- Place the pan in a cold oven.
- Set oven temperature to 325°F (160°C).
- Bake for 1 hour and 15 minutes.
- Cool in the pan for several minutes.
- Invert onto a serving plate.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming with the sugar. If you don't have coconut extract, you can substitute with vanilla extract, though the flavor will differ slightly. Adding a pinch of salt can enhance the overall sweetness. Consider trying this recipe with a layer of frosting from the Banana Orange Frost for a decadent twist.
Serving Suggestions
Serve the coconut pound cake plain or dusted with powdered sugar for a simple presentation. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for added indulgence. For a delightful afternoon treat, enjoy a slice alongside a cup of tea or coffee. This cake also makes a lovely pairing with the fruity flavors of Cherry Rhubarb Cobbler.
Storage & Reheating
To store leftovers, wrap the cooled coconut pound cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to three days or refrigerated for up to a week. For reheating, slice and warm in the microwave for about 10-15 seconds to enjoy a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Prize-Winning Coconut Pound Cake contains roughly 553 calories, with 3g protein, 32g carbohydrates, and 47g fat. It is a good source of vitamin C (18% of the Daily Value), iron (11% of the Daily Value), and calcium (11% 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 butter instead of shortening in this recipe?
Yes, you can substitute butter for shortening in this pound cake recipe. However, keep in mind that butter will impart a richer flavor and may alter the texture slightly, making it a bit denser. If you prefer a lighter cake, stick with shortening or use a combination of both.
How can I make this cake more coconut-flavored?
To intensify the coconut flavor, consider increasing the amount of coconut extract to 1.5 teaspoons or adding a bit of coconut cream. You can also sprinkle extra shredded coconut on top before baking or use it as a garnish after the cake cools.
What type of flour works best for this recipe?
All-purpose flour is recommended for this coconut pound cake to achieve the right texture. If you're looking for a gluten-free option, you can substitute with a 1:1 gluten-free baking flour, ensuring it contains xanthan gum for proper binding. Adjust baking time as needed.
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).