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