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Coconut Cream Pound Cake
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.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Course Dessert
Cuisine American, Southern
Servings 12
Calories 619 kcal

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 all butter (no shortening) for a richer, denser pound cake.
  • Add ½ to 1 cup shredded coconut for extra texture.
  • Replace lemon rind with orange rind for a tropical twist.
  • Glaze with a warm coconut-milk icing for added moisture.
  • Toast coconut and sprinkle over the finished cake for decoration.
  • Add ½ tsp coconut extract to intensify flavor.
  • Bake in two loaf pans instead of one tube pan; reduce baking time to ~55 to 65 minutes.
  • Serve with fresh berries or whipped cream for a lighter presentation.
  • Allow cake to cool completely before slicing for clean, neat pieces.
  • Wrap tightly and let rest overnight, the flavor improves by the next day.

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
Keyword classic cake, coconut, comfort food, heirloom recipe, holiday dessert, homemade, nostalgic food, pound cake, southern baking, vintage recipe
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