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–+ servings
Coconut Pound Cake from Jewel Long
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 15 minutes
Cooling Time 30 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 20
Calories 425 kcal

Ingredients
  

  • 3 cups flour
  • 3 cups sugar
  • 5 eggs
  • 1 cup milk
  • 1 ½ cup vegetable shortening (Crisco)
  • 1 cup margarine (or butter, softened)
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1 tbsp vanilla

Coconut Variation

  • ½ tsp almond flavoring
  • ¼ tsp coconut flavoring
  • 7 oz sweetened flake coconut (or 1 cup freshly grated coconut)

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

  • Substitute butter for margarine for a richer flavor.
  • Add ½ cup sour cream for extra moisture.
  • For a nutty twist, fold in ½ cup finely chopped pecans.
  • Top with a light glaze made of powdered sugar and coconut milk.
  • To make it dairy-free, use plant-based margarine and coconut milk.

Nutrition

Calories: 425kcalCarbohydrates: 52gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 100mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 400IUCalcium: 45mgIron: 1.5mg
Keyword bake from scratch, cake, coconut, comfort food, heirloom recipe, holiday baking, homemade, pound cake, vintage
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