Best 2 Coconut Sour Cream Pound Cake Recipes
Indulge in the delightful flavors of Coconut Sour Cream Pound Cake, a moist and delectable treat that combines the tropical essence of coconut with the tanginess of sour cream. This classic pound cake recipe receives a delightful twist with the addition of these ingredients, resulting in a rich and flavorful cake that is sure to impress. Discover the step-by-step instructions for creating this delectable dessert, along with variations and serving suggestions to elevate your baking experience. Let's embark on a culinary journey to create a masterpiece that will tantalize your taste buds and leave you craving more.
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COCONUT SOUR CREAM POUND CAKE
My mother-in-law always makes this pound cake for holidays. That makes this cake very special, but it really could be made any time of the year! Even people who don't like the texture of coconut love this cake because the only coconut in it is the flavoring.
Provided by Paula
Categories Desserts Cakes Pound Cake Recipes
Time 1h35m
Yield 15
Number Of Ingredients 7
Steps:
- 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 442.7 calories, Carbohydrate 63.2 g, Cholesterol 81.1 mg, Fat 19.1 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 57.7 mg, Sugar 40.2 g
SOUR CREAM COCONUT POUND CAKE
Steps:
- Mix butter and margarine, add sugar and cream 10 minutes. Add eggs, one at a time, beating well. Stir flour with soda and add alternately with sour cream. Fold in coconut and coconut extract. Pour into a greased tube pan and bake at 325 degrees for 1 ½ hours. Freezes well. Make the sauce: combine the sugar, water, and almond extract and boil five minutes. Pour over cake or serve separately.
Tips:
- Use room temperature ingredients. This will help the cake batter to mix together more smoothly and evenly.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cake.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Stir in the dry ingredients gradually. Overmixing the batter can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking the cake will dry it out.
- Allow the cake to cool completely before frosting. This will help to prevent the frosting from melting.
Conclusion:
Coconut sour cream pound cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and tender crumb, sweet and tangy flavor, and creamy coconut frosting, this cake is sure to be a hit. Whether you are looking for a simple dessert for a weeknight meal or a special treat for a party, coconut sour cream pound cake is a great choice. So next time you are in the mood for a sweet and satisfying treat, give this recipe a try.
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