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Coconut Pound Cake

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Coconut Pound Cake
  • Prep Time 20 min
  • Total Time 3 hr 0 min
  • Servings 24
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Make your next pound cake even more decadent by adding tropical coconut flavor!

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

Directions

  • 1 Heat oven to 350ºF. Grease and flour 12-cup fluted tube cake pan, 10-inch angel food (tube) cake pan, or 2 (9x5-inch) loaf pans.
  • 2 Beat 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.
  • 3 Mix 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).
  • 4 Bake 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.
Tips  

Where’s the coconut extract? Look for it next to the vanilla in the baking aisle.

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
265
(
Calories from Fat
110
)
Daily Value
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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