Rum Coconut Pound Cake Recipe

Name: Rum Coconut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter or margarine, softened; 1/2 c. shortening; 3 c. sugar; 5 eggs; 3 c. all-purpose flour; 1/2 tsp. salt; 1 c. milk; 1 tsp. rum flavoring; 1 tsp. coconut extract; 1/2 c. sugar; 1/3 c. water; 1/2 tsp. almond extract

Servings: persons

1 c. butter or margarine, softened
1/2 c. shortening
3 c. sugar
5 eggs
3 c. all-purpose flour
1/2 tsp. salt
1 c. milk
1 tsp. rum flavoring
1 tsp. coconut extract
1/2 c. sugar
1/3 c. water
1/2 tsp. almond extract

1
Cream
2
butter
3
and
4
shortening;
5
gradually
6
add
7
3 cups sugar, beating
8
until
9
light
10
and
11
fluffy.
12
Add eggs, one at a time, beating
13
after
14
each
15
addition.
16
Combine
17
flour, baking powder and salt; add to creamed mixture alternately with milk. Mix
18
just until blended.
19
Stir in rum and coconut flavorings. Pour
20
batter into greased and floured 10-inch tube pan.
21
Bake at 325u00b0 for 1 hour and 10 minutes.

2117

kcal

Calories

Fat

352

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 12 ingredients. The key ingredients include: 1 c. butter or margarine, softened, 1/2 c. shortening, 3 c. sugar, 5 eggs, and more.

Yes, Rum 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.

Rum Coconut Pound Cake

How did you like this recipe?

Frequently Asked Questions