Sour Cream Coconut Pound Cake
A rich and moist coconut pound cake with a tender crumb, featuring flavors of coconut and almond, perfect for dessert or special gatherings.
Ingredients
Instructions
- Mix butter, margarine, and sugar until well combined.
- Cream the mixture for 10 minutes; add eggs one at a time, beating well after each addition.
- Sift flour with baking soda; add alternately with sour cream to the mixture.
- Fold in coconut.
- Add coconut flavoring or almond extract.
- Pour the batter into a tube pan.
- Bake at 325°F (160°C) for 1 1/2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter and margarine are at room temperature before creaming. If you prefer a richer flavor, you can substitute the margarine with an additional 1/2 cup of butter. To enhance the coconut flavor, consider adding unsweetened shredded coconut. If you don't have coconut flavor, almond extract works well as a substitute.
Serving Suggestions
This Sour Cream 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. It pairs beautifully with fresh fruit like strawberries or a berry compote. For a themed dessert table, consider pairing it with J.P.'S Cheese Dip or Honey Dinner Rolls for a touch of variety.
Storage & Reheating
Store the cooled pound cake in an airtight container at room temperature for up to 4 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it in a preheated oven at 300°F (150°C) for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Coconut Pound Cake contains roughly 477 calories, with 10g protein, 92g carbohydrates, and 8g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of calcium and iron.
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 regular cream instead of sour cream?
While sour cream adds moisture and a slight tanginess, you can substitute it with plain yogurt or buttermilk for a similar effect. However, the taste will differ slightly, so keep that in mind when making substitutions.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing or underbaking. Make sure to mix until just combined, and always test for doneness with a toothpick. If it comes out wet, give it more baking time, but check frequently to avoid overbaking.
Is it necessary to use a tube pan?
Using a tube pan is recommended for even baking and proper heat circulation, especially for dense cakes like this pound cake. If you don't have one, you can use a bundt pan, but adjust the 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).