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. sugar; 3 sticks oleo; 1/4 tsp. salt; 1 (8 oz.) carton sour cream; 1 tsp. almond extract; 6 eggs; 3 c. all-purpose flour; 1/4 tsp. baking soda; 1 tsp. vanilla extract; 1 (6 oz.) pkg. frozen coconut

Servings: persons

1
Bring oleo to room temperature.
2
Spray tube pan.
3
Heat oven to 325u00b0.
4
Cream oleo and sugar until fluffy.
5
Add eggs, one at a time, beating well after each one.
6
Sift flour, salt and soda together.
7
Add to creamed mixture, then stir in sour cream.
8
Beat well.
9
Add flavorings and turn into pan. Bake 1 1/2 hours or longer if needed.
10
Test doneness with toothpick.
11
Cool for 10 minutes and turn out of pan.
12
Freezes well.

1625

kcal

Calories

Fat

320

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. sugar, 3 sticks oleo, 1/4 tsp. salt, 1 (8 oz.) carton sour cream, 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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