Yummy Pound Cake
A moist, rich pound cake infused with shredded coconut and coconut flavoring, perfect for gatherings or a delightful treat with coffee or tea.
Ingredients
Instructions
- Cream butter, Crisco, and sugar together until light and fluffy.
- Combine flour, baking powder, and salt in a separate bowl.
- Alternately add eggs and dry ingredients to the creamed mixture, mixing well after each addition.
- Add shredded coconut and coconut flavoring, then blend thoroughly.
- Spray three 2-pound loaf pans with Pam spray and lightly flour them.
- Pour the batter evenly into the prepared loaf pans.
- Bake at 325°F for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with Crisco and sugar. You can substitute the coconut flavoring with vanilla extract if desired. If you don't have Pam spray, use a combination of butter and flour to grease the pans. This Yummy Pound Cake can also be enhanced with nuts or chocolate chips for added flavor.
Serving Suggestions
Serve slices of Yummy Pound Cake with fresh fruit like strawberries or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Easy No Bake Candy Cookies for a sweet treat platter. Drizzle with a simple glaze or serve with a dollop of whipped cream for an elegant touch.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw overnight in the refrigerator and warm slices in a microwave for about 10-15 seconds for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Yummy Pound Cake contains roughly 198 calories, with 3g protein, 26g carbohydrates, and 10g fat. It is a good source of dietary fiber (11% of the Daily Value) and calcium (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 Crisco?
Yes, you can use all butter instead of Crisco for a richer flavor. Just keep in mind that the texture may be slightly denser, but it will still yield a delicious cake.
What can I substitute for shredded coconut?
If you prefer not to use shredded coconut, you can replace it with chopped nuts or omit it entirely for a plain pound cake. The flavor will change, but the cake will still be delicious.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the edges will begin to pull away from the sides of the pan, and the top should be a golden brown.
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).