Coconut Cream Pound Cake

  • Prep Time: 20 mins
  • Total Time: 1 hrs 50 mins
  • Yield: 1pound cake

    • About This Recipe

    “Very moist and delicious pound cake. Great to serve with ice cream!”

    Ingredients

  • 1cupbutter, softened
  • 1/2 cupshortening
  • 2 1/2 cupssugar
  • 5largeeggs
  • 3cupsflour
  • 1/2 teaspoonbaking powder
  • 1cupcream of coconut
  • 1teaspoongrated fresh lemon rind
  • 1teaspoonvanilla extract

    • Directions

  • Preheat oven to 350*.
  • Cream butter and shortening.
  • Gradually add sugar; beating until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Combine flour and baking powder; add to creamed mixture alternating with cream of coconut, beginning and ending with flour mixture.
  • Stir in lemon rind and vanilla.
  • Pour batter into greased and floured 10″ tube pan.
  • Bake at 350* for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.
  • Cool in pan for 10-15 minutes; remove from pan and cool completely on wire rack.

    • Reviews

  • “This is great with the Homemade Ice Cream recipe you have listed!I love it!”

  • “This cake is a special ocassion all by itself. It’s finely textured and moist with a delicious flavor. I had to reduce the overall size of the cake so it would fit my oven, but kept all ingredients and proportions the same. I really like this cake as it is, but next time I may try using coconut extract instead of vanilla to give it a more pronounced coconut flavor. Thank you for the recipe, Bev.”

  • “Made this today and I love it =)I had so much batter I was able to make two pound cakes! It came out super moist and delicious. Great with some chocolate sauce and coconut flakes as garnish.”

  • “I found it just a tad sweet, however it is going in my “keeper file”.It taste so much moister and better the next day.I did add 1 teaspoon coconut extract and 1/2 tsp. vanilla. I might just cut down a little on the sugar .My dh liked it.I will definetly make again.thanks for a great recipe.”

  • “I’d really like to rate this a 3.5.The only reason I didn’t bump it up to 4 stars is that, IMO, it was exceedingly and unnecessarily sweet.I would suggest that a plain vanilla ice cream would help cut the sweetness.”

  • “Great cake, easy to do, lovely white colour. I chopped a banana through mine with great success. I will definitely do this one again so thanks for posting.”

  • “I don’t give many recipes five stars but this one deserves it. The only change I made was to add about 1/3 cup of coconut to the cake batter. This cake is so moist! And it is pure heaven if you eat it while it’s still warm.Thanks for a FANTASTIC recipe!”

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