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Coconut Pound Cake

 
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Coconut Pound Cake recipe

Yield

4

servings

Prep

10

min

Cook

hrs

Ready

3

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

3 cups cake flour
½ teaspoon salt
1 ½ cups vegetable shortening
*
1 cup coconut
*
1 teaspoon baking powder
1 cup milk
2 ½ cups sugar
5 large eggs
1 tablespoon coconut flavouring
*

Directions

Mix well.

Pour into a floured and greased tube pan. Place in cold oven (this means do not preheat the oven) and bake 1 hour and 25 minutes at 325℉ (160℃).

Let cool completely, remove from pan, and drizzle with sugar glaze if desired.

 

* not incl. in nutrient facts

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Comments

Royal Oak, United States
 about 1 year ago

I've made this for years but lately I've swapped out one half cup of the shortening for a half cup of organic coconut oil. It works just fine. Next time I'm going to try even amounts of shortening and coconut oil and see what happens. My recipe is different in only one respect--the shortening, sugar and flavoring are beaten on high for 10 minutes. Great recipe!

Nutrition Facts

Serving Size 353g (12.5 oz)
Amount per Serving
Calories 102111% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 269mg 90%
Sodium 412mg 17%
Total Carbohydrate 70g 70%
Dietary Fiber 3g 12%
Sugars g
Protein 38g
Vitamin A 8% Vitamin C 0%
Calcium 14% Iron 50%
* based on a 2,000 calorie diet How is this calculated?

 

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