Coconut Cream Pound Cake

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Very moist and delicious pound cake. Great to serve with ice cream!

Ingredients Nutrition


  1. Preheat oven to 350*.
  2. Cream butter and shortening.
  3. Gradually add sugar; beating until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Combine flour and baking powder; add to creamed mixture alternating with cream of coconut, beginning and ending with flour mixture.
  6. Stir in lemon rind and vanilla.
  7. Pour batter into greased and floured 10" tube pan.
  8. Bake at 350* for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.
  9. Cool in pan for 10-15 minutes; remove from pan and cool completely on wire rack.


Most Helpful

This is great with the Homemade Ice Cream recipe you have listed! I love it!

JefferyBeans July 14, 2002

This cake is a special ocassion all by itself. It's finely textured and moist with a delicious flavor. I had to reduce the overall size of the cake so it would fit my oven, but kept all ingredients and proportions the same. I really like this cake as it is, but next time I may try using coconut extract instead of vanilla to give it a more pronounced coconut flavor. Thank you for the recipe, Bev.

mianbao March 08, 2004

Made this today and I love it =) I had so much batter I was able to make two pound cakes!

It came out super moist and delicious. Great with some chocolate sauce and coconut flakes as garnish.

NyNeko November 04, 2012

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