Community Pick
Coconut Pound Cake
29
People talking
This recipe was given to me by an Irish lady at work. Very good and easy to make.
- Ready In:
- 1hr 30mins
- Serves:
- Units:
Nutrition Information
29
People talking
ingredients
-
CAKE
- 1 1⁄2 cups butter, softened
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1⁄4 teaspoon baking soda
- 8 ounces sour cream
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- 1 cup flaked coconut
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SYRUP
- 1 cup water
- 1 cup sugar
- 1 teaspoon almond extract
directions
- Preheat oven to 350.
- Grease a bundt cake pan or a 10-inch fluted tube pan.
- Cream together butter and sugar in a mixing bowl.
- Add eggs one at a time, beating well after each one.
- In a separate bowl, sift together flour and baking soda.
- Add sour cream, Coconut extract, and Rum extract to the sugar/butter/egg mixture and cream well.
- Add flour and baking soda and mix into a batter.
- Stir flaked coconut into the batter.
- Spoon batter into the greased pan.
- Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.
- Remove from oven and allow to cool 15 minutes before removing from pan.
- While cake is cooling, make the syrup by combining the water and sugar in a small saucepan.
- Cook over medium heat for 5 minutes, stirring frequently.
- Remove from heat and stir in Almond extract.
- Before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom.
- Invert cake onto a serving plate and brush on the remaining syrup.
- Allow the cake to completely cool, then serve.
- Store leftovers in an air-tight container.
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So moist and delicious!!!
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Not much coconut flavor. We do not care for the rum extract. -
I made this recipe yesterday and it came out perfectly. I did not have the coconut extract so I substituted vanilla. The coconut in the cake was enough for my husband to call it a coconut pound cake. He loves it! Will definitely make again with the coconut extract.
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Since few reviewers shared it was overflowing their bundt cake molds, I simply poured the batter onto a sheet with a 1-1/2 inch rim and baked it that way. Left it right side up, poked holes with a skewer/toothpick, poured over the full amount of syrup and cut into squares (which I placed into muffin cups for easy serving) for my son's preschool class to share. Got 48 small-ish but fully delicious pieces. -
My first pound cake. It looks good, in the oven. Baking it for a friend.
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