Make your next pound cake even more decadent by adding tropical coconut flavor!
Coconut Pound Cake
- Prep Time 20 min
- Total 3 hr 0 min
- Servings 24
- Ingredients 10
Ingredients
- 2 3/4 cups sugar
- 1 1/4 cups butter or margarine, softened
- 1 teaspoon vanilla
- 5 eggs
- 3 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk or evaporated milk
- 1 cup flaked coconut
- 1 tablespoon coconut extract
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, 10-inch angel food (tube) cake pan, or 2 (9x5-inch) loaf pans.
-
Step2Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally.
-
Step3Mix flour, baking powder and salt. Beat into sugar mixture alternately with milk on low speed. Fold coconut and coconut extract into batter. Spread in pan(s).
-
Step4Bake fluted tube or angel food cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) and place top side up on wire rack. Cool completely, about 1 hour.
Nutrition
265
Calories
12 g
Total Fat
3 g
Protein
37 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 265
- Calories from Fat
- 110
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Cholesterol
- 70 mg
- Sodium
- 135 mg
- Potassium
- 60 mg
- Total Carbohydrate
- 37 g
- Dietary Fiber
- 1 g
- Protein
- 3 g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 Fat;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved