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.

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. 
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16

Equipment

  • tube pan

Ingredients
  

  • 1 stick butter 1/4 pound
  • 2/3 cup shortening or more butter
  • 2 cups sugar High altitude: decrease to 1 3/4 cups.
  • 4 eggs
  • 1 1/2 teaspoons coconut extract
  • 3 cups flour High altitude: add 3 tablespoons.
  • 1 teaspoon baking powder High altitude: decrease to 1/2 teaspoon.
  • 1/2 teaspoon baking soda High altitude: decrease to 1/4 teaspoon.
  • 1/2 teaspoon salt Reduce to 1/4 teaspoon if using butter.
  • 1 cup flaked coconut
  • 1 cup milk High altitude: add 3 tablespoons.

Instructions
 

  • Grease a tube pan and preheat the oven to 325. (High altitude: 350)
  • Cream the butter, shortening (if using), and sugar.
    1 stick butter, 2/3 cup shortening, 2 cups sugar
  • Add the eggs one at a time and beat until incorporated. Stir in the extract.
    4 eggs, 1 1/2 teaspoons coconut extract
  • In a separate bowl, mix the dry ingredients together.
    3 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup flaked coconut
  • Alternately add the dry ingredients and milk to the mixer, scraping the sides as needed.
    1 cup milk
  • Pour the batter into the prepared tube pan and bake at 325 for 1 hour and 15 minutes. (High altitude: Bake at 350 for 1 hour.)
  • Let the cake cool. Serve as is or with strawberries and whipped cream.
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