"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." — Paula
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vegetable shortening (such as Crisco®)
sifted cake flour
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! :)
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Sour Cream Pound Cake
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 172
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