Rich Coconut Pound Cake
A rich and moist coconut pound cake with tender crumb, infused with coconut flavor, perfect for celebrations or as a decadent treat for coconut lovers.
Ingredients
Instructions
- Cream sugar, butter, and shortening in a large mixer bowl until light and fluffy.
- Add egg yolks; beat well.
- Sift flour, baking powder, and salt together.
- Add to the creamed mixture alternately with milk, beating well after each addition.
- Add coconut extract; mix well.
- Fold in egg whites and coconut.
- Pour into a greased and floured 10-inch tube pan.
- Place in a cold oven.
- Set oven temperature to 325°F.
- Bake for 1 1/2 hours.
- Cool in the pan for several minutes.
- Invert onto a serving plate.
- Drizzle glaze over the top and side of the cake.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks and fold them gently into the batter to maintain their airiness. If you don’t have coconut extract, you can use vanilla extract for a different flavor profile. To enhance the coconut flavor, consider adding shredded coconut as a topping or substitute half of the all-purpose flour with coconut flour.
Serving Suggestions
This Rich Coconut Pound Cake is delightful on its own, but you can enhance it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of coffee, making it a perfect dessert for brunch or afternoon tea. Consider drizzling it with a simple glaze for added sweetness.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze it for up to 3 months. To enjoy it later, thaw it overnight in the refrigerator and bring it to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Coconut Pound Cake contains roughly 317 calories, with 8g protein, 15g carbohydrates, and 26g fat. It is a good source of protein (16% of the Daily Value), vitamin C (14% of the Daily Value), and iron (13% 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 all butter instead of shortening in this recipe?
Yes, you can use all butter instead of shortening for a richer flavor. However, using shortening helps create a lighter texture, so the cake may be denser if you substitute entirely. Consider using a combination of both for the best results.
What can I substitute for coconut extract if I don’t have any?
If you don’t have coconut extract, you can substitute it with an equal amount of vanilla extract. While it won’t provide the same coconut flavor, it will still give the cake a delicious taste. Another option is to use almond extract, which will add a different but complementary flavor.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick or a cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake it for an additional 5-10 minutes and check again.
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).