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Coconut Pound Cake

Coconut Pound Cake

  • Prep

    20 m
  • Cook

    1 h 1 m
  • Ready In

    1 h 25 m
Janie Carter

Janie Carter

My grandchildren love this cake.

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Ingredients {{adjustedServings}} servings

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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:
  • 111 mg
  • 37%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KRANEY
38

KRANEY

12/19/2003

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!!

aubriek
33

aubriek

6/13/2011

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 in the glaze. Instead, you poke holes all in the cake with a toothpick and pour the glaze on top of the cake so that as much of the glaze as possible is absorbed into the cake instead of sitting on the botth of the dish - doing it this way makes the cake supermoist and flavorful! Excellent!!

KERRI SKRUDLAND
26

KERRI SKRUDLAND

12/19/2003

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 coconut extract to the batter.

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