This Coconut Cream Pound Cake is a rich, Southern classic that blends the smoothness of butter and shortening with the tropical flavor of coconut cream. Dating back to at least 1985, it captures the nostalgia of old-fashioned baking with a moist texture and fragrant lemon zest, making it a beloved dessert for gatherings or Sunday suppers. The addition of cream of coconut and a touch of lemon zest and vanilla elevates it to an elegant and unique take on the traditional pound cake.
Ingredients
- 1 cup butter or margarine ( or margarine, softened)
- ½ cup shortening
- 2½ cups sugar
- 5 eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- 1 cup cream of coconut
- 1 tsp lemon rind (grated )
- 1 tsp vanilla extract
Instructions
Step 1: Cream Fats and Sugar
- Cream butter and shortening together. Gradually add sugar, beating well until light and fluffy.
Step 2: Add Eggs
- Add eggs one at a time, beating well after each addition.
Step 3: Mix Dry Ingredients
- Combine flour and baking powder in a separate bowl.
Step 4: Combine and Add Wet Ingredients
- Add flour mixture to creamed mixture alternately with cream of coconut, beginning and ending with the flour mixture. Stir in grated lemon rind and vanilla extract.
Step 5: Bake
- Pour batter into a greased and floured 10-inch tube pan. Bake at 350°F for 1 hour and 15 minutes (or until a wooden pick inserted comes out clean).
Step 6: Cool
- Cool in pan for 10 to 15 minutes. Remove from pan and cool completely.
Tips
- Substitute coconut extract for vanilla for a stronger coconut flavor
- Add sweetened shredded coconut for extra texture
- Use a bundt pan for decorative presentation
- Top with coconut glaze or dust with powdered sugar
Nutrition
Calories: 619kcalCarbohydrates: 83gProtein: 6gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 2gCholesterol: 109mgSodium: 179mgPotassium: 65mgFiber: 2gSugar: 58gVitamin A: 572IUVitamin C: 0.2mgCalcium: 30mgIron: 2mg
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