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–+ servings
Typed recipe for coconut pound cake
This classic pound cake recipe, shared by Jewel Long and adapted by Elaine Gallaspy, is a rich, buttery, and delightfully tender dessert perfect for any occasion. Made with simple pantry staples like sugar, flour, eggs, Crisco, and margarine, it yields two loaf cakes or one impressive tube cake. Its texture is fluffy yet dense, making it ideal for slicing. The recipe includes a delicious variation for a Coconut Pound Cake, adding almond and coconut flavorings with a generous amount of flaked or freshly grated coconut for a tropical twist. Whether enjoyed plain or dressed up, this heirloom-style cake brings tradition and flavor to your table.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Baked Goods
Cuisine American
Servings 20
Calories 421 kcal

Ingredients
  

  • 3 cups flour
  • 3 cups sugar
  • 5 eggs
  • 1 cup milk
  • 1 ½ cup Crisco
  • 1 cup margarine
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1 tbsp vanilla

Instructions
 

Step 1: Prepare Ingredients

  • Preheat oven to 325°F (163°C).
  • Grease and flour 2 loaf pans or 1 tube pan.

Step 2: Cream Base

  • Mix 3 cups sugar, 1½ cups Crisco, and 1 cup margarine until smooth.
  • Add 5 eggs one at a time, beating well after each addition until light and fluffy.

Step 3: Combine Dry & Wet

  • In a separate bowl, combine 3 cups flour, 1/8 tsp. salt, and ½ tsp. baking powder.
  • Alternate adding the dry mix and 1 cup milk to the creamed mixture, ending with flour.
  • Stir in 1 tbsp. vanilla.

Step 4: Pour and Bake

  • Pour batter into prepared pans.
  • Bake at 325°F for 1 to 1½ hours, until a toothpick inserted comes out clean.

Optional Step: Coconut Pound Cake Variation

  • Add ½ tsp. almond flavoring, ½ tsp. coconut flavoring, and 7 oz. Angel Flake Coconut or 1 cup freshly grated coconut to the batter before baking.

Tips

  • Use room temperature eggs and milk for better mixing.
  • Check doneness at 1 hour; cover with foil if browning too quickly.
  • Top the coconut version with toasted coconut for extra flair.
  • Freezes well, wrap slices individually for easy future treats.

Nutrition

Calories: 421kcalCarbohydrates: 45gProtein: 2gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 42mgSodium: 142mgPotassium: 44mgFiber: 0.4gSugar: 31gVitamin A: 485IUVitamin C: 1mgCalcium: 58mgIron: 1mg
Keyword cake, coconut
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