Rating: 4.68 stars
19 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
15
Yield:
1 9-inch tube cake
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.

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  • 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

443 calories; protein 5.3g; carbohydrates 63.2g; fat 19.1g; cholesterol 81.1mg; sodium 57.7mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 5 stars
02/09/2014
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- whipped 1C butter flav. crisco + 1/2 C. real butter & 3C sugar for 8 minutes at highest speed, occasionally scraping the sides of the bowl with a rubber spatula. Then added one egg and whipped one more minute, added another egg and whipped one more minute, scraped the sides of the bowl, and repeated the process until all 6 eggs were whipped in, which added 6 more minutes to whipping time. Turned mixer to lowest speed, then added 1 cup of sour cream (was short on sour cream so used half and half to fill up the rest of the measurement), 2 teaspoons of coconut extract and 1 teaspoon of almond extract [cuz one reviewer said smelled like sun tan lotion while baking] and kept the mixer running while I sifted the flour and baking soda into a separate bowl. added a tiny pinch of salt. Then slowly poured in the dry ingredients into the mixing bowl at lowest speed still & as soon as it was all in and wet, turned mixer off & gentle stir with spatula then poured it into greased/floured bundt pan.Crucial: bake at 325* for 70 minutes! cool on wire rack 10 minutes b4 inverting from pan. glaze crown w/ thick mixture of half&half,powdered sugar, & 1 tsp coconut extract. sprinkled 1 C. coconut on top of glaze, & 1/2 C. choc chps on top of that. Thnx Paula 4 best cake I ever made!Excellent! Beautiful! Read More
(16)

Most helpful critical review

Rating: 3 stars
12/24/2016
Nice cake and texture but I could barely taste the coconut Read More
19 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/09/2014
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- whipped 1C butter flav. crisco + 1/2 C. real butter & 3C sugar for 8 minutes at highest speed, occasionally scraping the sides of the bowl with a rubber spatula. Then added one egg and whipped one more minute, added another egg and whipped one more minute, scraped the sides of the bowl, and repeated the process until all 6 eggs were whipped in, which added 6 more minutes to whipping time. Turned mixer to lowest speed, then added 1 cup of sour cream (was short on sour cream so used half and half to fill up the rest of the measurement), 2 teaspoons of coconut extract and 1 teaspoon of almond extract [cuz one reviewer said smelled like sun tan lotion while baking] and kept the mixer running while I sifted the flour and baking soda into a separate bowl. added a tiny pinch of salt. Then slowly poured in the dry ingredients into the mixing bowl at lowest speed still & as soon as it was all in and wet, turned mixer off & gentle stir with spatula then poured it into greased/floured bundt pan.Crucial: bake at 325* for 70 minutes! cool on wire rack 10 minutes b4 inverting from pan. glaze crown w/ thick mixture of half&half,powdered sugar, & 1 tsp coconut extract. sprinkled 1 C. coconut on top of glaze, & 1/2 C. choc chps on top of that. Thnx Paula 4 best cake I ever made!Excellent! Beautiful! Read More
(16)
Rating: 5 stars
01/15/2013
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. The smell of this baking is intoxicating! Oh and the baking time was spot on in my new oven.:) Loved the slightly crunchy top and the moist beautiful texture if the inside. This is a keeper for sure YUM! Paula Thank You and your MIL for sharing such a delicious recipe!:) Read More
(9)
Rating: 4 stars
07/22/2013
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 kidding at all....40 min. It smelled like suntan oil in my kitchen while baking & I couldn't get past that sentiment while eating it. I would've preferred to get the coconut flavor from shredded coconut itself. That being said I took it to a family get-together & got positive comments on it. This was a really hard one for me to rate. I'd give it 10 stars for appearance & texture. Read More
(5)
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Rating: 5 stars
03/30/2013
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 seeds of one vanille bean for a complimentary flavor and those lovely flecks of flavor. Read More
(4)
Rating: 5 stars
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 light flavor. Unfortunately, I only had a few pieces since it quickly disappeared!! Read More
(3)
Rating: 5 stars
12/28/2020
This sounded like a really yummy recipe, so I made It with what I had. (Covid and all) I had been waiting on vanilla beans for over a month, in the mail, and I got them today. I used two vanilla beans (scraped the seeds out) and 1 tsp. of organic vanilla extract & 1 tsp. of coconut extract. I used 1 cup of vanilla Greek yogurt and 3 Tbsp. of cream cheese (for the sour cream). I used Truvia sugar instead of cane sugar too. (Worked great) I pour the batter into for parchment lined mini loaf pans, & baked at 300° for an hour. (Checked w/toothpick) I Plan on giving these out, along with Christmas cookie tins, for the Christmas holiday. Stay safe everyone Merry Christmas! Read More
(1)
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Rating: 5 stars
09/04/2015
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 is wonderful! I have made this a couple of times and will make it again! Read More
(1)
Rating: 5 stars
05/12/2019
Used 1 1/2 c sugar. Tasted great and looked great Read More
(1)
Rating: 5 stars
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. Thank you for the recipe. Read More
(1)
Rating: 3 stars
12/24/2016
Nice cake and texture but I could barely taste the coconut Read More