Reviewed: Apr. 13, 2009

I made this recipe this weekend for an Easter dessert and no one could get enough!! It lasts forever and goes a long way. I have had a number of requests for the recipe already!

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Chef Carolyn

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 20, 2009

I skipped the 6th egg and also substituted the coconut extract for more vanilla... still tasted great.

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jlstevens

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Reviewed: Sep. 15, 2008

I'm still working on perfecting poundcake and I'm not quite there yet. This turned out excellent - loved the coconut in it, and the texture, but still didn't rise like I wanted it to...I'm doing something wrong. We had this with lime-coconut icing, shredded coconut and fresh papaya. Thanks for the recipe. :)

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Dec. 26, 2007

Yum!!! I baked it in a bundt pan because I don't have a tube pan, but it came out just fine. I had to substitute a little bit of pumpkin cream cheese for the regular cream cheese because I ran out...and I was a little generous with the 1 tsp of coconut extract, but other than that, I followed the directions exactly. Everyone loved it.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Nov. 20, 2007

I can't wait to bake this Thanksgiving morning! However...I'm going to substitute orange extract for the coconut extract since I'm wanting to bake an orange-coconut pound cake for my dad. I may do a lite drizzle of orange glaze over the cake when it cools, too. Will let you know how it turns out! :-)

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Lisa

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Reviewed: Mar. 17, 2007

Mine was okay, but a little too "eggy" and not moist. It wasn't dense like most pound cakes - it was fluffier like a mix between a pound cake and an angel food cake.

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prissycat

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Reviewed: Jan. 27, 2007

Absolutely delicious. I used 1 cup butter instead of butter/shortening combination. I also used frozen coconut which probably made it even moister and therefore required a little longer baking - about 1 hour 40 minutes. Otherwise it was GREAT!!!!!!!!!!

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CHRIS

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Reviewed: Oct. 19, 2006

Being the first to review this recipe I must say these are simple ingrediants and I didn't know what to expect. This is a must try and if you don't than you are losing out. Yowza! My husband said that this is the best cake that I have ever made and in fact the best cake he has ever eaten. Don't know if it was suppose to turn out the way it did but it came out with a very crusty exterior and deliciously moist interior. I used cake flour instead of reg flour and didn't have any coconut ext so I used some pina cola mix. In place of some of the reg shortening I used butter shortening. Will make again and add some walnuts to the mix. No need for any powdered sugar or icing. Scrumptious as is! Use your imagination for additional toppings. Maybe some hot fudge sauce? Thanks for helping me impress my husband!

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