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My review
Coconut Sour Cream Pound Cake
Paula
"My mother-in-law always makes this pound cake for holidays. That makes this cake very special, but it really could be made any time of the year! Even people who don't like the texture of coconut love this cake because the only coconut in it is the flavoring."
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Ingredients
1 h 35 m servings 443 calsOriginal recipe yields 15 servings (1 9-inch tube cake)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
- Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
- Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.
Nutrition Facts
Per Serving: 443 calories; 19.1 g fat; 63.2 g carbohydrates; 5.3 g protein; 81 mg cholesterol; 58 mg sodium. Full nutrition
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Reviews
Read all reviews 1414 Ratings
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Most helpful positive review
2/8/2014
YUMMY! read recipes of traditional p.cake and tweaked it. PERFECT! Don't preheat oven! Other websites recommended this & it worked! If you have a kitchen Aid stand mixer: this was my method- whi...
Most helpful critical review
12/23/2016
Nice cake and texture, but I could barely taste the coconut
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2/8/2014
YUMMY! read recipes of traditional p.cake and tweaked it. PERFECT! Don't preheat oven! Other websites recommended this & it worked! If you have a kitchen Aid stand mixer: this was my method- whi...
1/15/2013
WONDERFUL and so simple to make! I loved that this used crisco and I didn't have to remember to bring butter to room temp., lol, but believe it or not, this still had a nice, buttery taste to it...
7/22/2013
I thought this baked up sooo beautifully, instructions were very well written, but I did not care for the coconut extract & I had to add an additional 40 MINUTES to the baking time??!! Not kiddi...
3/30/2013
This cake is absolutely fabulous! The thick, rich batter bakes up into a moist and delicious cake. The crunchy top is huge hit with my cake lovers and is the prized part of the cake. I added the...
12/29/2014
I switched the coconut flavoring for almond and the sour cream for yogurt, since that's what I had in the house. I iced it with a lemon glaze and it was heavenly. It was a rich cake with a lig...
12/10/2017
This is what I think of when I think of pound cake. It’s dense, creamy, and not too dry. I added some blueberries on top. I had to use butter. Shortening is not available to me where I live. Tha...
9/4/2015
Great recipe, thanks for sharing! I did make a few minor changes...used 1 1/2 tsp Coconut Extract and 1 1/2 tsp Vanilla Extract and added maybe 1/8 tsp salt. Love the texture and the crunchy top...
6/1/2018
Very nice cake.. The texture turned out nice. I however reduced the Crisco to half and added that much coconut oil. It turned out excellent.