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Nutrition Facts
Serving Size 1 (99g) Recipe makes 24 servings
Calories 343
Calories from Fat 143		(41%)
Amount Per Serving		%DV
	Total Fat 16.0g	24%
	Saturated Fat 9.9g	49%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 87mg		29%
Sodium 126mg		5%
Potassium 62mg		1%
Total Carbohydrate 47.3g		15%
	Dietary Fiber 0.6g	2%
	Sugars 34.9g
Protein 3.7g		7%
detailed view... how is this calculated?

Coconut Pound Cake

Recipe #17617 | 1½ hours | 15 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Mark H.
Jan 21, 2002

This recipe was given to me by an Irish lady at work. Very good and easy to make.

SERVES 24 (change servings and units)

Ingredients

CAKE

1 1/2 cups butter, softened
3 cups sugar
6 eggs
3 cups flour
1/4 teaspoon baking soda
8 ounces sour cream
1 teaspoon coconut extract
1 teaspoon rum extract
1 cup flaked coconut

SYRUP

1 cup water
1 cup sugar
1 teaspoon almond extract

Directions

1
Preheat oven to 350.
2
Grease a bundt cake pan or a 10-inch fluted tube pan.
3
Cream together butter and sugar in a mixing bowl.
4
Add eggs one at a time, beating well after each one.
5
In a separate bowl, sift together flour and baking soda.
6
Add sour cream, Coconut extract, and Rum extract to the sugar/butter/egg mixture and cream well.
7
Add flour and baking soda and mix into a batter.
8
Stir flaked coconut into the batter.
9
Spoon batter into the greased pan.
10
Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.
11
Remove from oven and allow to cool 15 minutes before removing from pan.
12
While cake is cooling, make the syrup by combining the water and sugar in a small saucepan.
13
Cook over medium heat for 5 minutes, stirring frequently.
14
Remove from heat and stir in Almond extract.
15
Before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom.
16
Invert cake onto a serving plate and brush on the remaining syrup.
17
Allow the cake to completely cool, then serve.
18
Store leftovers in an air-tight container.

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Featured Reviews for This Recipe

From: Moonchild64

On May 16, 2009

This is definately my fave coconut pound cake! I have made it 3 times so far and it recieved rave reviews every time. I do caution that this is too much batter for my standard bundt pan but works great in a larger tube pan. Since I like the shape of the bundt then I generally pour out enough batter for 5 cupcakes and then the rest goes in the bundt. Gotta love having some pound cupcakes. Thanks for a fantastic recipe!

0 people found this review helpful

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From: NellieGirl21550

On Apr 5, 2009

This cake was pretty darn awesome. I too think that half of the syrup would be plenty next time. Also, the stated time was a little too long, the cake started to get too dark. I'll only be leaving it an hour next time. But other than that, it was GREAT and I got tons of compliments. Thanks for the recipe Mark. I'll definitely be making this again.

0 people found this review helpful

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From: Caryn

On Mar 9, 2002

This is the best coconut pound cake recipe I've made thus far! The coconut extract is just what the recipe needs to give it the coconut flavor; not just the coconut texture with a bit of flavor. I absolutely loved the idea of the syrup on the cake rather than a glaze. At first I thought it would make the cake very sweet but the syrup on the cake is actually less sweet than a glaze. The syrup adds to the moistness of the cake and provides a different twist from a traditional glaze. I used butter rather than oleo just because I prefer to bake with butter and did not use the rum extract because I didn't have any on hand(also not a big rum fan so I'm not sure if I'd like it). The one thing I needed was a pastry brush to brush on the glaze. It was a little difficult trying to drizzle it to get the same effect as a brush. The recipe doesn't call for it but, I'm probably going to keep the cake in the refrigerator as the moistness may cause the cake to mold quickly. This recipe is definitely a keeper!

9 people found this review helpful

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From: Ranikabani

On Dec 31, 2005

It was a beautiful cake. I did not have rum extract but I used about a tbsp of real rum. I didn't do the glaze but it was so moist and just the right flavour. This is my new favourite coconut cake recipe. Thanks for sharing.

3 people found this review helpful

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