Coconut Pound Cake

Coconut Pound Cake

50

"My grandchildren love this recipe for a coconut-flavored pound cake."

Ingredients

1 h 25 m {{adjustedServings}} servings 438 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
  3. In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
  4. Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
  5. To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.
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Reviews

50
  1. 58 Ratings

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Great cake! I just didn't like the glaze - I would definitely make this cake again, just using a powdered sugar glaze instead. Thanks for the recipe!!

This is just like my grandmother's cake with a few exceptions - her recipe calls for crisco instead of butter, buttermilk in place of the milk, more coconut extract (a tablespoon), and no nuts i...

Yum! This cake is even better the day after it's baked. The crunchiness that the glaze adds is unexpected, but welcome. Definitely a keeper. My only suggestion would be to add a little more coco...