Coconut Pound Cake

Name: Coconut Pound Cake
Prep time: 20 min
Cook time: 1 h 1 min
Total time: 1 h 25 min
Yield: 1 -10 inch tube pan
Ingredients: 2 cups white sugar; 1 cup butter; 5 eggs; 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ cup milk; 3 ½ ounces flaked coconut; 1 teaspoon coconut extract; 1 cup white sugar; ¼ cup water; 1 teaspoon coconut extract; ½ cup chopped walnuts

Rating: 4.36 stars

64 Ratings
55 Reviews
10 Photos

My grandchildren love this recipe for a coconut-flavored pound cake.

By Janie Carter

Gallery

Recipe Summary test

prep:

20 mins

cook:

1 hr 1 min

additional:

4 mins

total:

1 hr 25 mins

Servings:

Yield:

1 -10 inch tube pan

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

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Step 2
In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
Step 3
In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
Step 4
Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
Step 5
To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

Nutrition Facts

Per Serving:

438 calories; protein 5.4g; carbohydrates 61.4g; fat 20g; cholesterol 102mg; sodium 195mg. Full Nutrition

Reviews (55)

Most helpful positive review

KRANEY

12/20/2003

Great cake! I just didn't like the glaze - I would definitely make this cake again just using a powdered sugar glaze instead. Thanks for the recipe!! Read More

Helpful

(42)

Most helpful critical review

DOTJ2

01/24/2005

this cake did not turn out good for me. Don't know what went wrong but the cake had a hard crust on the outside and was not moist. Read More

Helpful

(6)

64 Ratings

5 star values: 45
4 star values: 8
3 star values: 4
2 star values: 3
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

KRANEY

12/19/2003

Great cake! I just didn't like the glaze - I would definitely make this cake again just using a powdered sugar glaze instead. Thanks for the recipe!! Read More

Helpful

(42)

aubriek

06/13/2011

This is just like my grandmother's cake with a few exceptions - her recipe calls for crisco instead of butter, buttermilk in place of the milk, more coconut extract (a tablespoon), and no nuts in the glaze. Instead, you poke holes all in the cake with a toothpick and pour the glaze on top of the cake so that as much of the glaze as possible is absorbed into the cake instead of sitting on the botth of the dish - doing it this way makes the cake supermoist and flavorful! Excellent!! Read More

Helpful

(42)

KERRI SKRUDLAND

12/19/2003

Yum! This cake is even better the day after it's baked. The crunchiness that the glaze adds is unexpected, but welcome. Definitely a keeper. My only suggestion would be to add a little more coconut extract to the batter. Read More

Helpful

(34)

Paige A

06/17/2010

GREAT cake! I did make some modifications to the glaze. 1/4 c. coconut rum 2 T. Butter 1 c. sugar Pour half of the glaze back into the bundt pan, put the cake back in the pan. Pour the remaining glaze over the bottom and sides of the cake. Let the cake sit in the pan for fifteen minutes or so to let the glaze soak in...invert on serving plate and VOILA....perfectly glazed cake without a ton of excess on the serving platter! Read More

Helpful

(23)

ELawson10

04/01/2003

My whole family loved this cake. We love coconut and this just hit the spot. I will definitely make this again and again. Read More

Helpful

(15)

pdsavoie

03/28/2008

This recipe turned out great! I didn't add extra coconut to the cake but I did add a little more coconut extract to the glaze. Yummo! Read More

Helpful

(11)

JOYCE HOFFMAN

12/14/2002

e x c e l l a n t!!! Read More

Helpful

(10)

jorg

05/07/2003

Delicious coconut cake. It has just the right amount of sweetness and it's moist. Read More

Helpful

(8)

JKBWILLIAMS

12/19/2003

This was delicious. I left out the nuts and the glaze was still wonderful. Great with fruit topping. Read More

Helpful

(7)

DOTJ2

01/24/2005

this cake did not turn out good for me. Don't know what went wrong but the cake had a hard crust on the outside and was not moist. Read More

Helpful

(6)

More Reviews

Back to Coconut Pound Cake

All Reviews for Coconut Pound Cake

- of Reviews

Coconut Pound Cake

Servings Per Recipe: 14
Calories: 438.3

% Daily Value *

protein: 11 %

carbohydrates: 20 %

dietary fiber: 6 %

sugars:

fat: 31 %

saturated fat: 56 %

cholesterol: 34 %

vitamin a iu: 10 %

niacin equivalents: 17 %

vitamin b6: 4 %

vitamin c:

folate: 12 %

calcium: 6 %

iron: 8 %

magnesium: 6 %

potassium: 3 %

sodium: 8 %

thiamin: 17 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.