Recipe by Paula
"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."
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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! :)
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!
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.
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 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!!
* 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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