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

Coconut Pound cake is a Tropical Tasting Treat

Nancy Blackstone
This coconut pound cake has a crispy exterior crust and moist, fluffy interior coconut cake. A fast and easy recipe brings a taste of the tropics you can enjoy anytime!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 24 slices
Calories 301 kcal

Ingredients
 
 

  • 3 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cups shortening
  • 2 ¼ cups granulated sugar
  • ¾ cups cold butter which has been out at room temperature for 15 minutes
  • 5 large eggs
  • 2 teaspoons coconut extract
  • 1 cup milk
  • 7 oz. sweetened shredded coconut

Instructions
 

  • Mix flour, baking soda, and salt in a bowl. Set aside.
  • In a large mixing bowl, cream shortening and sugar using an electric mixer. 
  • Add butter and beat 1-2 minutes until creamy.
  • Add 5 eggs and beat on medium-low 1-2 minutes until well blended, scraping down the sides of the bowl as needed.
  • Add flour mixture, coconut extract and milk, and mix on low just until fully combined.
  • Fold in shredded coconut. Pour batter into two 1-pound loaf pans. 
  • 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.

Nutrition

Serving: 1sliceCalories: 301kcalCarbohydrates: 35gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 55mgSodium: 134mgPotassium: 75mgFiber: 1gSugar: 23gVitamin A: 250IUVitamin C: 1mgCalcium: 33mgIron: 1mg
Keyword coconut, pound cake
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