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Coconut Pound Cake

Old-fashioned pound cake texture
Prep Time25 minutes
Cook Time1 hour 30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: coconut pound cake, old-fashioned pound cake, retro pound cakes
Servings: 12
Calories: 704kcal


  • 1 cup butter softened
  • 1/2 cup vegetable shortening like Crisco
  • 3 cups sugar
  • 3 cups flour sifted
  • 8 oz cream cheese softened
  • 1 tbs coconut extract
  • 1 tsp vanilla
  • 7 eggs US graded large
  • 1 1/2 cups flaked sweetened coconut


  • 1/2 cup confectioners icing sugar
  • 1 tbs water
  • 1/4 cup flaked coconut


  • Preheat oven to 325F/160C. Grease a 12-cup tube or Bundt pan well.
  • Place coconut in a food processor and pulse about 5 times.
  • Using a stand mixer, beat butter, shortening and sugar until mixed then add the cream cheese and beat until light and fluffy, scraping down bowl occasionally.
  • Add the eggs, one at a time, beating well after each addition. Add the extracts and blend well. Stir in the flour, blending well..
  • Stir in the coconut and pour batter into prepared pan
  • Bake for 85-90 minutes. Cake is done when a toothpick inserted in the center comes out clean.
  • Let cake stand in the pan for 20 minutes then invert onto serving plate.
  • Mix the confectioners sugar and water until smooth. Brush over top of the cake and sprinkle with the 1/4 cup coconut.


Serving: 1serving | Calories: 704kcal | Carbohydrates: 86g | Protein: 8g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 250mg | Potassium: 150mg | Fiber: 2g | Sugar: 60g | Vitamin A: 865IU | Vitamin C: 0.03mg | Calcium: 44mg | Iron: 2mg