Coconut Pound Cake I

READY IN: 1hr 20mins
Recipe by SharleneW

Be sure to use fresh or unsweetened coconut (available from specialty of health-food store). If you use sweetened, grocery store variety, it will be too sweet. This is another favorite from Jr. League cookbook, "California Heritage Continues".

Top Review by Haberlea

Great cake. Very easy to make using a blender.

Ingredients Nutrition


  1. Preheat the oven to 350°.
  2. Butter and flour a 9-inch tube or Bundt cake pan.
  3. In medium bowl beat egg whites until stiff peaks form.
  4. Set aside.
  5. In a large bowl blend together egg yolks, butter and sugar.
  6. Beat until fluffy.
  7. Add the milk, baking powder, vanilla and flour.
  8. Beat on medium-high speed for 5 minutes.
  9. Stir in the coconut; then carefully fold in egg whites.
  10. Pour batter into prepared pan.
  11. Bake for 1 hour or until wooden toothpick inserted in center comes out clean.
  12. Cool in pan for 10 minutes; then turn out onto a serving plate to continue.

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