Grandma’s Coconut Pound Cake

This recipe for coconut pound cake is from James’s Grandma Lee, and it’s delicious by itself or as the base for strawberry shortcake. Preheat the oven to 325 and grease a tube pan. (For high altitude adjustments, see the note at the end.)

Cream together:

1 stick butter

2/3 c. shortening (or more butter)

2 c. sugar

Add one at a time and beat until incorporated:

4 eggs

1 1/2 t. coconut extract

In a separate bowl, mix together:

3 c. flour

1 t. baking powder

1/2 t. baking soda

1/2 t. salt (Reduce to 1/4 t. if using all butter.)

1 c. shredded coconut

Alternately add the dry ingredients and milk to the mixer, stirring on low and scraping down the sides as needed.

1 c. milk

Pour the batter into the prepared tube pan and bake at 325 for 1 hour and 15 minutes. Serve the coconut pound cake as is or with strawberries and whipped cream.

High altitude (5,000-6,500 feet): Reduce the sugar by 1/4 c., add 3 T. of milk, add 3 T. flour, and reduce the baking powder to 1/2 t. and the baking soda to 1/4 t. Also, bake at 350 instead of 325 and decrease the time to 1 hour. You can find more info on high altitude baking here.

Find more yummy cake recipes here.

coconut pound cake

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