Texas Coconut Pound Cake

20
Mary Lou Ivy

By
@mlou

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 one of my favorite cakes! It will stay moist for days... only if it lasted that long!

Blue Ribbon Recipe

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. This recipe is everything you expect in a pound cake. It is a moist cake with a dense, yet tender, crumb with the perfect amount of coconut flavors running throughout. What a delight! The Test Kitchen


Rating:

★★★★★ 40 votes

Comments:
Serves:
12
Prep:
25 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • FOR POUND CAKE

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

  • 1 1/2 c
    powdered sugar
  • 2 Tbsp
    whole milk
  • 1/2 tsp
    coconut extract

How to Make Texas Coconut Pound Cake

Step-by-Step

  1. Cream butter, Crisco, and sugar.
  2. Add eggs one at a time, beating well after each.
  3. Add coconut flavoring.
  4. Sift flour and add baking powder.
  5. Alternate adding flour and milk to sugar mixture.
  6. Add coconut.
  7. Spray tube pan with Crisco non-stick spray with flour. Bake at 350 for 1 hr to 1 hr 15 minutes.
  8. Cool in pan for 10 minutes turn on a cooling rack.
  9. Note: You can make a glaze of powdered sugar, milk and a small amount of coconut flavoring. Also, if you want to add toasted coconut, put shredded coconut on a baking sheet and toast in the oven for about 5 minutes.

Printable Recipe Card

About Texas Coconut Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Tastes of the World
Recipe For: The Best Pound Cake



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