Coconut Almond Pound Cake Recipe

Name: Coconut Almond Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 2 cups flour; 1 cup shortening; 5 large eggs, separated; 1 cup flaked coconut; 1 1/2 teaspoons baking powder; 1/2 cup milk; 1/4 teaspoon salt; 2 teaspoons almond extract; 1 teaspoon vanilla flavoring

Servings: persons

2 cups sugar
2 cups flour
1 cup shortening
5 large eggs, separated
1 cup flaked coconut
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 teaspoon salt
2 teaspoons almond extract
1 teaspoon vanilla flavoring

1
In large bowl, cream shortening and sugar. Add egg yolks one at a time, beating well after each addition.
2
In separate bowl, sift together flour, baking powder and salt. Gradually add to shortening mixture.
3
Add milk, almond extract and vanilla. Mix well.
4
Beat egg whites until stiff peaks form. Gently fold into shortening/flour mixture.
5
Fold in coconut.
6
Spoon into 2 well greased and floured 9 x 5 loaf pans.
7
Place in COLD oven. Turn oven to 350u00b0 and bake for 1 1/2 to 1 3/4 hours. Test for doneness by inserting wooden pick in middle of cake.

823

kcal

Calories

Fat

150

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 10 ingredients. The key ingredients include: 2 cups sugar, 2 cups flour, 1 cup shortening, 5 large eggs, separated, and more.

Yes, Coconut Almond 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.

Coconut Almond Pound Cake

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