Coconut Sour Cream Pound Cake Recipe

Name: Coconut Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter, softened; 3 c. sugar; 6 eggs; 1 tsp. coconut extract; 3 c. all-purpose flour; 1/4 tsp. soda; 1/4 tsp. salt; 1 (8 oz.) sour cream; 1/2 c. orange juice; 1 c. flake coconut

Servings: persons

1
Heat oven to 325u00b0. Grease and flour 10-inch tube pan. In large bowl, combine butter and sugar. Beat until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in coconut extract. In medium bowl, combine flour, baking soda and salt. Mix well. In small bowl, combine sour cream and orange juice. Blend well. Add about 1/3 of flour mixture to butter mixture. Blend well. Add about half of sour cream mixture. Blend well. Repeat with half of flour mixture, remaining sour cream and remaining flour. Stir in coconut. Pour batter into tube pan that has been greased. Bake at 325u00b0 for 1 hour and 15 minutes. Cool in pan for 10 minutes. Remove from pan to wire rack.

2059

kcal

Calories

Fat

324

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 c. butter, softened, 3 c. sugar, 6 eggs, 1 tsp. coconut extract, and more.

Yes, Coconut Sour Cream 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 Sour Cream Pound Cake

How did you like this recipe?

Frequently Asked Questions