Go Back
+ servings
cup drizzling icing on coconut pound cake
Print Recipe
5 from 6 votes

Coconut Pound Cake

fluffy, moist delicious sour cream pound cake.
Prep Time15 minutes
Cook Time1 hour 19 minutes
Total Time1 hour 34 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 463kcal

Ingredients

  • 1 c butter
  • 3 cups sugar
  • 1 cup sour cream
  • 3 cups all-purpose flour
  • ½ Tablespoon salt
  • ½ teaspoon baking soda
  • 6 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • ½ c coconut flakes

Coconut Glaze

Instructions

  • Preheat oven to 325 degrees.
  • Cream butter and sugar together; add sour cream.
  • Sift flour, salt, and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each.
  • Add vanilla, coconut extract, then fold in coconut flakes.
  • Pour into a greased and floured bundt pan, filling ¾ full, and bake for 1 hour 20 minutes
  • Let cool in pan 15 minutes. Run a butter knife gently along the outer rim of the cake to ensure it has separated from the pan, then flip over onto cooling rack. Let cool completely.

COCONUT GLAZE

  • In bowl add powder sugar, coconut extract, vanilla and milk. Beat until smooth.

Nutrition

Calories: 463kcal | Carbohydrates: 72g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 246mg | Potassium: 88mg | Fiber: 1g | Sugar: 53g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg