Best 2 Sour Cream Coconut Pound Cake Recipes
Are you looking for a delicious and decadent recipe to make sour cream coconut pound cake from scratch? This classic cake is a Southern favorite, combining the flavors of sour cream and coconut in a moist and tender pound cake. Whether you are a seasoned baker or just starting out, this article will provide you with all the information you need to create the perfect sour cream coconut pound cake. We will discuss the ingredients you will need, as well as the detailed steps involved in preparing and baking the cake. By following our easy-to-follow instructions, you will be able to create a delicious sour cream coconut pound cake that is sure to impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Use room temperature ingredients. This helps the ingredients blend together more easily and creates a smoother batter.
- Cream the butter and coconut oil together until light and fluffy. This incorporates air into the batter, which makes the cake lighter and more tender.
- Add the sugar gradually. This prevents the sugar from crystallizing and making the cake grainy.
- Beat the eggs one at a time. This helps to prevent the batter from curdling.
- Fold in the flour and sour cream alternately. This helps to prevent the batter from becoming too tough.
- Bake the cake in a preheated oven. This helps to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting. This helps to prevent the frosting from melting.
Conclusion:
Sour cream coconut pound cake is a moist, flavorful cake that is perfect for any occasion. It is easy to make and can be customized with different flavors and toppings. This recipe is a great way to use up leftover sour cream and coconut milk. The cake is also a good source of protein and fiber.
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