Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is the most moist pound cake with a fabulous coconut flavor. It came from the San Antonio Junior League Cookbook.

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, cream sugar, shortening, and salt.
  3. Add eggs one at a time, mixing well after each addition.
  4. Add extract and mix well.
  5. In a separate bowl, sift flour and baking powder.
  6. Add milk to creamed mixture.
  7. Add flour mixture to creamed mixture.
  8. Fold in coconut.
  9. Bake in a greased and floured bundt pan for 1 hour.
  10. About 10 minutes before cake is done, combine sugar, extract and water in a small saucepen.
  11. Bring to a boil and boil one minute.
  12. Pour over cake immediately after removing cake from the oven.
  13. Let cake sit 30 minutes before removing from pan.
Most Helpful

5 5

I was initially a little worried about this when I took it out of the oven, because it looked as though it had fallen in the middle. I had to go out for a while once this finished baking, so I poked some holes with a skewer, poured on the coconut syrup and left the cake to cool while I was gone. A couple hours later, I returned and removed it from the pan. The part that looked fallen no longer mattered, because it formed this lovely crusty part on the bottom of the cake, and the top of the cake was super-moist and coconutty. Delicious, thanks for posting! Made for PAC Spring 2013