How to Make Coconut Sour Cream Pound Cake - A Step-by-Step Guide

Coconut sour cream pound cake is a delicious and decadent dessert that is perfect for any occasion. This rich and moist cake is made with coconut and sour cream, giving it a unique and irresistible flavor. Whether you're looking for a dessert to impress your guests or simply want to treat yourself to something special, this recipe is sure to delight.

This coconut sour cream pound cake is a classic recipe that has been passed down through generations. Its simple yet indulgent ingredien...

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Ingredients

  • 1 cup vegetable shortening (such as Crisco®)
  • 3 cups white sugar
  • 6 eggs
  • 1 cup sour cream
  • 3 cups sifted cake flour
  • ¼ teaspoon baking soda
  • 1 tablespoon coconut extract

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 20 mins
  • Total Time: 1 hr 35 mins
  • Servings: 15
  • Yield: 1 9-inch tube cake

  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
  • Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
  • Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.
  • Nutrition

    443 cal.

    • Total Fat: 19g
    • Saturated Fat: 6g
    • Cholesterol: 81mg
    • Sodium: 58mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 1g
    • Total Sugars: 40g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 33mg
    • Iron: 3mg
    • Potassium: 81mg