Orange Coconut Pound Cake Recipe

Name: Orange Coconut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup margarine; 1/2 cup butter flavor shortening; 3 cups sugar; 6 eggs; 1 teaspoon almond extract; 1 orange, zest of, grated; 1 tablespoon orange juice; 3 cups flour; 1 cup milk; 1 cup flaked coconut

Servings: persons

1
Grease and flour 10-inch tube pan.
2
Preheat oven 350u00b0.
3
Cream margarine, shortening, and sugar till light and fluffy, about 10 minutes.
4
Beat in eggs 1 at a time, beating well after each one.
5
Add extract, zest and juice; combine well.
6
Alternately add flour and milk, beating well after each addition.
7
Add coconut and beat 1 minute.
8
Pour into prepared pan; bake 1 hour and 15 minutes till test done.
9
Cool 15 minutes remove to wire rack to cool completely.

1384

kcal

Calories

Fat

227

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: 1/2 cup margarine, 1/2 cup butter flavor shortening, 3 cups sugar, 6 eggs, and more.

Yes, Orange 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.

Orange Coconut Pound Cake

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