If you like coconut, you’re going to love this Coconut Pound Cake. This cake is so tender and delicious and has just the right amount of coconut. I love that the coconut is not overpowering. It’s another one of my favorite pound cakes!
Please note that this old-fashioned pound cake starts off baking in a cold oven. Do not preheat the oven.
You’ll also notice that there’s no baking soda or baking powder in the recipe. A classic pound cake recipe does not need any leveling agents like baking powder or soda. The air mixed into the batter during the creaming process is all this pound cake needs.
Everyone loves my Cream Cheese Pound Cake and it also calls for all-purpose flour with no baking soda or powder either.
Ingredients At A Glance (Full Printable Recipe Down Below)
- butter (I use unsalted butter)
- shortening (such as Crisco)
- granulated sugar
- all-purpose flour
- coconut flavoring (just 1/2 teaspoon)
- almond flavoring (1/2 teaspoon – if you don’t like almond extract, use vanilla)
- sweetened flaked coconut
Why Do I Need To Add Butter & Shortening To This Recipe?
Shortening traps more air bubbles and this helps the pound cake rise a little higher. Plus it adds more fat and richness to a cake. Butter makes a better-tasting cake so using both is a win-win for me.
Tips For Making A Successful Pound Cake
- All ingredients should be at room temperature.
- Always use real butter when making a pound cake.
- Make sure the butter is at room temperature (softened). Softened butter is still cool to the touch but will leave an indention when you press it. Don’t try to soften the butter in the microwave. It won’t cream properly.
- Cream the butter, shortening, and sugar until light and fluffy. This takes about 5 minutes. I use a stand mixer with the paddle attachment. You can also use a hand-held mixer.
- Reduce the speed to low and add eggs, one at a time, and beat after each addition, until the yellow disappears.
- Don’t overbeat once you begin adding the flour and milk.
How To Store A Coconut Pound Cake
In my opinion, most cakes are best eaten the day you bake them or within a few days of baking. Pound cakes seem to taste even better the day after baking.
If you have leftovers, you do not need to store this pound cake in the refrigerator. A pound cake stored in an air-tight container can be kept at room temperature for up to a week.
If you need to store this pound cake longer, you can wrap the cake in plastic wrap, followed by foil and it will keep in the freezer for up to three months.
If I’m freezing leftover pound cake, I like to slice it first. Then I wrap each slice in plastic wrap and foil before placing it in the freezer.
You Will Also Love These Recipes!
- Dad’s Sour Cream Pound Cake
- Easy Butter Dipped Buttermilk Biscuits
- Lemon Buttermilk Pound Cake
- Best Coconut Cake With Coconut Cream Cheese Frosting
- 1 cup unsalted butter, softened
- 1/2 cup shortening (like Crisco)
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon coconut flavoring
- 1/2 teaspoon almond flavoring
- 1/2 cup sweetened flaked coconut
- Do not preheat the oven! Grease and flour a 10-inch tube pan (or spray with a baking spray with flour like Baker's Joy). Set aside.
- In a mixing bowl, cream butter, shortening, and sugar on medium-high speed until light and fluffy (about 5 minutes).
- Lower the mixer to low and add eggs, one at a time, beating after each addition.
- Add the flour alternately with milk, beating until just combined. Add flavorings and coconut, beating until combined. Pour batter evenly into the prepared tube pan.
- Place pan in the cold oven. Bake at 350º F. for 1 hour and 15 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 15 minutes on a wire rack before removing from the pan. Remove the cake and let cool completely on a wire rack.
Please note that there is no baking soda or baking powder in this recipe. A classic pound cake recipe does not need any leveling agents like baking powder or soda. The air mixed into the batter during the creaming process is all this pound cake needs.
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