By Nancy Weitzel
Coconut Poundcake
9 steps
Prep:15minCook:1h 25min
Fluffy coconut pound cake with coconut icing. For icing I mixed 1/2 stick butter with powdered sugar, coconut extract and a little milk, and topped with toasted coconut.
Updated at: Thu, 17 Aug 2023 01:02:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
45
High
Nutrition per serving
Calories559.5 kcal (28%)
Total Fat29.7 g (42%)
Carbs67.9 g (26%)
Sugars45.7 g (51%)
Protein6.5 g (13%)
Sodium104.7 mg (5%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
14 servings
Instructions
Step 1
Preheat oven to 325, grease and flour a 10 inch tube pan and set aside.
Step 2
In bowl of stand mixer, beat butter, shortening, and sugar till light and fluffy. Be sure to scape down sides.
Step 3
Add cream cheese and beat till fluffy.
Step 4
Add eggs one at a time, beginning and ending with flour.
Step 5
Blend in coconut and almond extracts
Step 6
Stir in coconut
Step 7
Pour into prepared pan.
Step 8
Place pan on bakinfcaheet and bake for 85 to 90 minutes or until wooden pick skewer comes out without wet crumbs.
Step 9
Cool 20 minutes a wire rack. Frost if desired.
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