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Two slices of coconut poundcake in front of the whole poundcake, with coconut sprinkled on top

Coconut Pound cake is a Tropical Tasting Treat



3 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cups cups shortening

2-1/4 cups granulated sugar

3/4 cups cold butter which has been out at room temperature for 15 minutes

5 eggs

2 teaspoons coconut extract

1 cup milk

7 oz. sweetened shredded coconut


  1. Mix flour, baking soda, and salt in a bowl. Set aside.
  2. In a large mixing bowl, cream shortening and sugar using an electric mixer. 
  3. Add butter and beat 1-2 minutes until creamy.
  4. Add 5 eggs and beat on medium-low 1-2 minutes until well blended, scraping down the sides of the bowl as needed.
  5. Add flour mixture, coconut extract and milk, and mix on low just until fully combined.
  6. Fold in shredded coconut. Pour batter into two 1-pound loaf pans. 
  7. Place in cold oven, turn it on to 325 degrees, and bake 1 hour 25 minutes or until golden and wooden toothpick inserted in center comes out clean.