Mary Lou Ivy Recipe

Texas Coconut Pound Cake

By Mary Lou Ivy mlou

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Mary Lou's Story

My dear sweet mother-in-law shared this recipe with me when I became a member of the family over 45 years ago. It has remained on of my favorite cakes! It will stay moist for days...only if it lasted that long!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Big thanks to Mary Lou (and her Mother-in-Law) for sharing this delicious cake with us! The aroma of coconut permeated the entire Test Kitchen as it was baking. What a delight!


2/3 c
2 stick
butter or maragine
3 c
white sugar
3 c
all purpose flour
5 large
1 c
milk, whole
1/2 tsp
baking powder
1-1 1/2 c
coconut, shredded
2 tsp
coconut extract

Directions Step-By-Step

Cream butter, Crisco and sugar. Add eggs one at a time beating well after each. Add coconut flavoring. Sift flour and add baking powder. Alternate adding flour and milk to sugar mixture. Add coconut.
Spray tube pan with Crisco no stick spray with flour.
Bake @325-350 for 1 hr to 1 hr 15 minutes. Cool in pan for 10 minutes turn on cooling rack.
Note: You can make a glaze of powdered sugar, milk and small amount of coconut flavoring.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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Rose Rauhauser NewYorkWoman
Oct 17, 2014
In case you girls don't get answers because this recipe has been on here since 2010, it's regular bagged coconut that you use and no you can't use cake flour, it gives the cake a different texture all together
lori degiglio lorid318
Oct 17, 2014
Do you use sweetened coconut or regular? Thanks!
diane phillips nanny5757
Sep 25, 2013
was wondering if I could use the cake flour such as swans down instead of plain thanks so much
Amy Alusa amyalulsa
Jul 8, 2013
Congratulations on your blue ribbon girl!!! Awesome going!! Looks delish~! Pinched for sure!
May 26, 2013 - Gail Welch shared this recipe with discussion group: USA State Recipes