Total Time
Prep 20 mins
Cook 30 mins

Very delicious and moist. One of my mother's recipes!

Ingredients Nutrition


  1. Sift dry ingredients together.
  2. In large bowl, with electric mixer, beat butter until creamy.
  3. Gradually add sugar, beating until light and fluffy.
  4. With mixer on "cream", add eggs, one at a time, beating well after each addition.
  5. Add almond extract.
  6. Stir in coconut.
  7. Turn into greased 10" tube pan or bundt pan.
  8. Bake one hour at 325.
  9. Cool 30 min before removing from pan.
  10. This cake can be frozen.


Most Helpful

This is a very good cake. I found it to be a little bit lighter than a pound cake but that's a good thing. It was hard to wait for it to cool. The only things I would change are 1. include some sort of topping ( frosting or maybe a coconut rum infused glaze ) and I would add more coconut BUT I am a coconut junkie and always add more than any recipe calls for. This is a keeper!

WhiteSnake May 08, 2012

Wonderful flavour! Fast and easy to put together. The almond extract is perfect in this cake. Mine turned out like a pound cake....yum! Will definately be making this again. Looking forward to having a piece with a cup of tea. Thank you for sharing your mother's recipe! Made for Spring PAC 2010.

luvcook'n April 23, 2010

Very tasty and easy to make but mine looks nothing like the picture and I don't know why.

Francesca D. February 06, 2015

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