Coconut Pound Cake Recipe

Name: Coconut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. white sugar; 1/2 c. butter; 2/3 c. Crisco; 1/2 tsp. salt; 3 c. sifted flour; 1 tsp. baking powder; 1 c. sweet milk; 5 eggs; 1 1/4 c. coconut; 1 1/2 tsp. vanilla or almond

Servings: persons

1
Cream butter, Crisco and sugar.
2
Add eggs, one at a time, beating well after each addition.
3
Add sifted flour, baking powder and salt.
4
Add milk, a little at a time, then the flavoring.
5
Add the coconut last.
6
Grease and flour tube pan ahead of time.
7
Pour batter into tube pan.
8
Bake at 325u00b0 for 1 1/2 hours.
9
Turn out cake, cool a few minutes and punch holes in top of cake.
10
Pour on glaze (add the glaze to hot cake).
11
Punch holes in cake with toothpick.

1789

kcal

Calories

Fat

322

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: 3 c. white sugar, 1/2 c. butter, 2/3 c. Crisco, 1/2 tsp. salt, 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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