Best 2 Coconut Sour Cream Pound Cake Recipes
Step into the realm of culinary delight with the tantalizing "Coconut Sour Cream Pound Cake" recipe. This delectable cake combines the tropical essence of coconut with the tangy richness of sour cream, creating a symphony of flavors that will captivate your taste buds. Indulge in the moist and fluffy texture as each bite melts in your mouth, leaving you craving more. Whether you're an experienced baker or a novice in the kitchen, this recipe will guide you through every step, ensuring you create a masterpiece that will impress your friends and family. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with memories as sweet as the cake itself.
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COCONUT SOUR CREAM POUND CAKE
My mother-in-law always makes this pound cake for holidays. That makes this cake very special, but it really could be made any time of the year! Even people who don't like the texture of coconut love this cake because the only coconut in it is the flavoring.
Provided by Paula
Categories Desserts Cakes Pound Cake Recipes
Time 1h35m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
- Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
- Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 63.2 g, Cholesterol 81.1 mg, Fat 19.1 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 57.7 mg, Sugar 40.2 g
SOUR CREAM COCONUT POUND CAKE
Steps:
- Mix butter and margarine, add sugar and cream 10 minutes. Add eggs, one at a time, beating well. Stir flour with soda and add alternately with sour cream. Fold in coconut and coconut extract. Pour into a greased tube pan and bake at 325 degrees for 1 ½ hours. Freezes well. Make the sauce: combine the sugar, water, and almond extract and boil five minutes. Pour over cake or serve separately.
Tips:
- Choose the right ingredients: Use high-quality ingredients for the best results. This includes using fresh coconut cream, sour cream, and eggs.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Add the dry ingredients gradually, mixing until just combined: Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
Coconut Sour Cream Pound Cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a rich coconut flavor. The sour cream adds a bit of tanginess that balances out the sweetness of the cake. The cake is also topped with a simple glaze that adds a touch of sweetness and shine. This cake is sure to be a hit with everyone who tries it.
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