Buttermilk-Coconut Pound Cake Recipe

Name: Buttermilk-Coconut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 4 whole Eggs; 2 cups Sugar; 1 cup Buttermilk; 1 cup Crisco Vegetable Oil; 2 cups Self-Rising Flour; 1 package (7 Oz) Angel Flake Coconut; 1-1/2 teaspoon Coconut Flavoring; _____; FOR THE GLAZE:; 1/2 cups Water; 1 cup Sugar; 1 teaspoon Coconut Flavoring

Servings: persons

FOR THE CAKE:
4 whole Eggs
2 cups Sugar
1 cup Buttermilk
1 cup Crisco Vegetable Oil
2 cups Self-Rising Flour
1 package (7 Oz) Angel Flake Coconut
1-1/2 teaspoon Coconut Flavoring
_____
FOR THE GLAZE:
1/2 cups Water
1 cup Sugar
1 teaspoon Coconut Flavoring

1
Beat eggs and sugar until well mixed. Add buttermilk and oil and mix well. Add flour and mix well. Add coconut and flavoring. Pour into a tube pan and bake at 350 until browned. (40 - 55 minutes, depending on your oven)
2
When the cake is almost done mix 1/2 cup water with 1 cup of sugar. Bring to a boil and boil for 1 minute. Remove from heat and stir in 1 teaspoon of coconut flavoring. (I also added a handfull of coconut to this - I had extra so I used it.)
3
Remove the cake from the oven and poke holes all over the top and pour the glaze over the top. Let the cake sit for 10 minutes and then remove from the pan. Cake is best 2 or 3 days after baking.

1879

kcal

Calories

117

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE CAKE:, 4 whole Eggs, 2 cups Sugar, 1 cup Buttermilk, and more.

Yes, Buttermilk-Coconut Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk-Coconut Pound Cake

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