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Coconut Cream Pound Cake

Ingredients
  Butter/Margarine 1 Cup (16 tbs), softened
  Shortening 1⁄2 Cup (8 tbs)
  Sugar 2 1⁄2 Cup (40 tbs)
  Eggs 5
  All-purpose flour 3 Cup (48 tbs)
  Baking powder 1⁄2 Teaspoon
  Cream of coconut 1 Cup (16 tbs)
  Grated lemon rind 1 Teaspoon
  Vanilla extract 1 Teaspoon
Directions

GETTING READY
1. Start by preheating the oven to 350° F

MAKING
2. First, cream the butter and shortening, then add sugar to it, beat till light and fluffy
3. Add eggs to the mixture one at a time, make sure to keep beating after each additions
4. Combine flour and baking powder, also add to creamed mixture alternately with cream of coconut, make sure that the beginning and ending is with flour mixture
5. Stir in the lemon rind and vanilla
6. In a greased and floured 10-inch tube pan, pour batter 7. Finally bake at 350° for 1 hour and 15 minutes
8. Cool in pan for 10 to 15 minutes, remove from pan, and cool completely on a rack

SERVING
9. Serve with coffee

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Healthy
Ingredient: 
Coconut
Preparation Time: 
10 Minutes
Cook Time: 
75 Minutes
Ready In: 
85 Minutes
Servings: 
4

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1763 Calories from Fat 773

% Daily Value*

Total Fat 88 g135.6%

Saturated Fat 46.7 g233.3%

Trans Fat 3.4 g

Cholesterol 385.3 mg128.4%

Sodium 167.7 mg7%

Total Carbohydrates 229 g76.5%

Dietary Fiber 2.8 g11.1%

Sugars 156.8 g

Protein 19 g37.5%

Vitamin A 34.2% Vitamin C 2.7%

Calcium 11.2% Iron 31.6%

*Based on a 2000 Calorie diet

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Coconut Cream Pound Cake Recipe