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

Servings: persons

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

1
Cream the butter, shortening and cream cheese; gradually add sugar.
2
Beat well at medium speed.
3
Add eggs one at a time. Combine flour, salt and baking soda.
4
Add to creamed mixture, stirring just until blended.
5
Stir in vanilla and coconut flavorings until blended.
6
Pour into greased and floured tube pan. Bake at 325u00b0 for 1 1/2 hours or until toothpick comes out clean. Cool in pan 10 to 15 minutes.
7
Remove on wire rack and let cool.

1871

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 11 ingredients. The key ingredients include: 1/2 c. butter, 1/2 c. shortening, 1 (8 oz.) pkg. 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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