For special occasions, my mother-in-law always makes this pound cake. This makes the cake incredibly unique, yet it may be produced throughout the year. Since there is simply flavoring made from coconut in this cake, even those who dislike the feel of coconut enjoy it.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 15 |
| Yield: | 1 9-inch tube cake |
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
Instructions
- 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 Facts
| Calories | 443 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 58 mg |
| Sugars | 40 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This sounded like a really yummy recipe, so I made It with what I had. (Covid and all) I had been waiting on vanilla beans for over a month, in the mail, and I got them today. I used two vanilla beans (scraped the seeds out) and 1 tsp. of organic vanilla extract & 1 tsp. of coconut extract. I used 1 cup of vanilla Greek yogurt and 3 Tbsp. of cream cheese (for the sour cream). I used Truvia sugar instead of cane sugar too. (Worked great) I pour the batter into for parchment lined mini loaf pans, & baked at 300° for an hour. (Checked w/toothpick) I Plan on giving these out, along with Christmas cookie tins, for the Christmas holiday. Stay safe everyone Merry Christmas!
I made this and added a homemade vanilla and coconut frosting. Everyone loved it!
This a a great pound cake
Used 1 1/2 c sugar. Tasted great and looked great
I made this scrumptious cake for my husband and it was an instant winner! It is a very moist cake. The only change I made was adding 1 cup of sweetened, flaked coconut – at his request. I will definitely be making this cake again!
Very nice cake.. The texture turned out nice. I however reduced the Crisco to half and added that much coconut oil. It turned out excellent.
This is what I think of when I think of pound cake. It’s dense, creamy, and not too dry. I added some blueberries on top. I had to use butter. Shortening is not available to me where I live. Thank you for the recipe.
Nice cake and texture, but I could barely taste the coconut
I really liked this recipe, tasted so amazing. I did use a little less butter and replaced one of the 3 cups of flour with 1 cup of organic coconut flour, did not add the extract as it wasn’t needed. Next time I think I will add some fresh fruit in it, maybe? Also, my baking time was way more than the recipe said at 300 degrees, but totally worth the wait!
Very good cake recipe, however, I did not use coconut flavoring but did use vanilla and worked out well. All pound cakes are very similar except maybe one two,or three flavorings, Either use oil or butter or may call one half oil and one half butter and or sour cream, buttermilk Or cream cheese. They all basically have six eggs. Three cups flour three cups of sugar. Many times I use 1/2 cup less sugar and so far works out well
Don’t know what went wrong. Made it twice and cake fell both times. Guess I’ll stick with the cream cheese pound cakes. I usually have good success with those.
I was looking for a Sour Cream Pound Cake like my Mom use to make. She passed away 30 yrs ago and I could not find her recipe. This one was close. I served it with cherry vanilla ice cream, like my Mother use to. Thank you for bringing back a memory.
Oh. My. Gosh. This is an incredible recipe and I will so make it again. My mom loved it and I sometimes substitute the coconut extract with peppermint, almond, or orange extract. Five stars is not a good enough rating for this awesome pound cake.
Great recipe, thanks for sharing! I did make a few minor changes…used 1 1/2 tsp Coconut Extract and 1 1/2 tsp Vanilla Extract and added maybe 1/8 tsp salt. Love the texture and the crunchy top is wonderful! I have made this a couple of times and will make it again!
I switched the coconut flavoring for almond and the sour cream for yogurt, since that’s what I had in the house. I iced it with a lemon glaze and it was heavenly. It was a rich cake with a light flavor. Unfortunately, I only had a few pieces since it quickly disappeared!!
I thought this baked up sooo beautifully, instructions were very well written, but I did not care for the coconut extract & I had to add an additional 40 MINUTES to the baking time??!! Not kidding at all….40 min. It smelled like suntan oil in my kitchen while baking & I couldn’t get past that sentiment while eating it. I would’ve preferred to get the coconut flavor from shredded coconut itself. That being said, I took it to a family get-together & got positive comments on it. This was a really hard one for me to rate. I’d give it 10+ stars for appearance & texture.
This cake is absolutely fabulous! The thick, rich batter bakes up into a moist and delicious cake. The crunchy top is huge hit with my cake lovers and is the prized part of the cake. I added the seeds of one vanille bean for a complimentary flavor and those lovely flecks of flavor.
WONDERFUL and so simple to make! I loved that this used crisco and I didn’t have to remember to bring butter to room temp., lol, but believe it or not, this still had a nice, buttery taste to it. The smell of this baking is intoxicating! Oh, and the baking time was spot on in my new oven. 🙂 Loved the slightly crunchy top and the moist beautiful texture if the inside. This is a keeper, for sure~YUM! Paula, Thank You and your MIL for sharing such a delicious recipe! 🙂