Coconut Sour Cream Pound Cake

Coconut Sour Cream Pound Cake

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Paula 280

"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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1 h 35 m servings 443 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 63.2g
  • 20%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
  2. Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
  3. Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
  4. Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.


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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- whi...

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...

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 kiddi...

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...

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 lig...

Great recipe, thanks for sharing! I did make a few minor changes...used 1 1/2 tsp Coconut Extract and 1 1/2 tsp Vanilla Extract and added maybe 1/8 tsp salt. Love the texture and the crunchy top...

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