Coconut Pound Cake(The Nashville Cookbook) Recipe

Name: Coconut Pound Cake(The Nashville Cookbook)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter (at room temperature); 1/2 c. solid vegetable shortening; 4 c. granulated sugar; 6 large eggs; 3 c. all-purpose flour (sift before measuring); dash of salt; 1 c. milk; 1/2 tsp. almond extract; coconut flavoring; 1 (3 1/2 oz.) can flaked coconut; water

Servings: persons

1
Butter a 10-inch tube pan.
2
Line bottom with waxed paper.
3
In mixing bowl, beat butter, shortening and 3 cups of the sugar until creamy, about 4 minutes.
4
Add eggs, one at a time, beating 2 minutes after each.
5
Sift flour with salt; stir in flour in thirds alternating with milk.
6
Add almond extract and 1/2 teaspoon coconut flavor, then fold in coconut.
7
Place in cold oven; set oven to 350u00b0 and bake until cake tester comes out clean, about an hour and 15 minutes.
8
Place cake on wire rack.
9
In small pan, bring remaining 1 cup sugar, 1 cup water and 1 teaspoon flavor to a boil, about 1 minute.
10
Pour syrup over hot cake.
11
Cool 30 to 40 minutes.
12
Remove cake from pan to a rack or plate after sugar syrup has soaked into cake.
13
Eat and enjoy.

2269

kcal

Calories

Fat

382

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. butter (at room temperature), 1/2 c. solid vegetable shortening, 4 c. granulated sugar, 6 large eggs, and more.

Yes, Coconut Pound Cake(The Nashville Cookbook) 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.

That's it — enjoy your meal!

Coconut Pound Cake(The Nashville Cookbook)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions