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Coconut Pound Cake
Old-fashioned pound cake texture
- 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