Coconut Pound Cake Recipe - Allrecipes.com
Coconut Pound Cake Recipe
  • READY IN ABOUT hrs

Coconut Pound Cake

Recipe by  

"My grandchildren love this cake."

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Ingredients Edit and Save

Original recipe makes 1 -10 inch tube pan Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 1 min
  • READY IN

    1 hr 25 mins

Directions

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

Most Helpful Positive Review
Dec 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!!

 
Most Helpful Critical Review
Jan 23, 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.

 

57 Ratings

Jun 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!!

 
Dec 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.

 
Jun 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!

 
Mar 31, 2003

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

 
Mar 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!

 
Dec 14, 2002

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

 

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Nutrition

  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 61.4 g
  • 20%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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