Best 2 Sour Cream Coconut Pound Cake Recipes
Indulge in a culinary journey with our tantalizing Sour Cream Coconut Pound Cake, a delightful symphony of flavors and textures. This heavenly cake boasts a moist and tender crumb, infused with the richness of sour cream and the tropical allure of coconut. Each bite is a harmonious blend of sweet and tangy, with a hint of coconut that transports you to a tropical paradise.
Our curated collection of recipes offers a tempting array of variations to suit every palate. From the classic Sour Cream Coconut Pound Cake to the indulgent Sour Cream Coconut Pound Cake with Pineapple Glaze, each recipe promises a unique taste experience. Embark on a baking adventure and discover the perfect pound cake to satisfy your cravings.
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:
- Soften your butter and cream cheese to room temperature: This will help them cream together smoothly and create a light and fluffy batter.
- Cream the butter and cream cheese until light and fluffy: This will help incorporate air into the batter, resulting in a tender and moist cake.
- Gradually add the sugar: This will help prevent the sugar from crystallizing and creating a grainy cake.
- Add the eggs one at a time: This will help prevent the batter from curdling.
- Be careful not to overmix the batter: Overmixing can result in a tough and dense cake.
- Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting.
Conclusion:
This sour cream coconut pound cake is a delicious and moist cake that is perfect for any occasion. With its rich flavor and tender crumb, this cake is sure to be a hit with everyone who tries it. So next time you're in the mood for a special dessert, give this sour cream coconut pound cake a try. You won't be disappointed!
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