Coconut Sour Cream Pound Cake

Coconut Sour Cream Pound Cake

5
Paula 170

"My mother-in-law always makes this pound cake for holidays. That makes this cake very special, but it really could be made any time of the year! Even people who don't like the texture of coconut love this cake because the only coconut in it is the flavoring."

Ingredients 1 h 35 m {{adjustedServings}} servings 443 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 63.2g
  • 20%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
  2. Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
  3. Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
  4. Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.
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Reviews 5

  1. 5 Ratings

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Christina
1/15/2013

WONDERFUL and so simple to make! I loved that this used crisco and I didn't have to remember to bring butter to room temp., lol, but believe it or not, this still had a nice, buttery taste to it. The smell of this baking is intoxicating! Oh, and the baking time was spot on in my new oven. :) Loved the slightly crunchy top and the moist beautiful texture if the inside. This is a keeper, for sure~YUM! Paula, Thank You and your MIL for sharing such a delicious recipe! :)

mariegg
2/8/2014

YUMMY! read recipes of traditional p.cake and tweaked it. PERFECT! Don't preheat oven! Other websites recommended this & it worked! If you have a kitchen Aid stand mixer: this was my method- whipped 1C butter flav. crisco + 1/2 C. real butter & 3C sugar for 8 minutes at highest speed, occasionally scraping the sides of the bowl with a rubber spatula. Then added one egg and whipped one more minute, added another egg and whipped one more minute, scraped the sides of the bowl, and repeated the process until all 6 eggs were whipped in, which added 6 more minutes to whipping time. Turned mixer to lowest speed, then added 1 cup of sour cream (was short on sour cream so used half and half to fill up the rest of the measurement), 2 teaspoons of coconut extract and 1 teaspoon of almond extract [cuz one reviewer said smelled like sun tan lotion while baking] and kept the mixer running while I sifted the flour and baking soda into a separate bowl. added a tiny pinch of salt. Then slowly poured in the dry ingredients into the mixing bowl at lowest speed still & as soon as it was all in and wet, turned mixer off & gentle stir with spatula then poured it into greased/floured bundt pan.Crucial: bake at 325* for 70 minutes! cool on wire rack 10 minutes b4 inverting from pan. glaze crown w/ thick mixture of half&half,powdered sugar, & 1 tsp coconut extract. sprinkled 1 C. coconut on top of glaze, & 1/2 C. choc chps on top of that. Thnx Paula 4 best cake I ever made!Excellent! Beautiful!

lisa
7/22/2013

I thought this baked up sooo beautifully, instructions were very well written, but I did not care for the coconut extract & I had to add an additional 40 MINUTES to the baking time??!! Not kidding at all....40 min. It smelled like suntan oil in my kitchen while baking & I couldn't get past that sentiment while eating it. I would've preferred to get the coconut flavor from shredded coconut itself. That being said, I took it to a family get-together & got positive comments on it. This was a really hard one for me to rate. I'd give it 10+ stars for appearance & texture.