Coconut Pound Cake Recipe

Name: Coconut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. oleo or butter; 1/2 c. shortening; 8 oz. cream cheese, softened; 3 c. sugar; 1/4 tsp. baking soda; 6 eggs; 3 c. plain flour; 1/4 tsp. salt; 6 oz. frozen coconut, thawed; 1 tsp. vanilla; 1 tsp. coconut flavoring

Servings: persons

1/2 c. oleo or butter
1/2 c. shortening
8 oz. cream cheese, softened
3 c. sugar
1/4 tsp. baking soda
6 eggs
3 c. plain flour
1/4 tsp. salt
6 oz. frozen coconut, thawed
1 tsp. vanilla
1 tsp. coconut flavoring

1
Cream the butter, shortening and cream cheese and gradually add sugar; beat at medium speed.
2
Add eggs one at a time; beat between each.
3
Combine flour, soda and salt.
4
Add to mixture and stir just enough to blend.
5
Add coconut, vanilla and coconut flavoring; stir to blend.
6
Grease and flour a 10-inch tube pan; pour in cake mixture and bake in a preheated 320u00b0 oven for about 1 1/2 hours.
7
Cool 15 minutes in pan.
8
Check with toothpick when done.

1979

kcal

Calories

Fat

321

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 11 ingredients. The key ingredients include: 1/2 c. oleo or butter, 1/2 c. shortening, 8 oz. cream cheese, softened, 3 c. sugar, and more.

Yes, 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.

Coconut Pound Cake

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