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Prep Time:
15 minutes

Cook Time:
50 minutes

Servings:
16 to 20 servings

Prep Time:
15 minutes

Cook Time:
50 minutes

Servings:
16 to 20 servings

Coconut Pound Cake

INGREDIENTS

Coconut Pound Cake

  • Cake
  • 1 1/2 C. (375 mL) sugar
  • 1 stick/cup (250 mL) Crisco® All-Vegetable Shortening Sticks
  • 5 eggs
  • 1 1/2 tsp. (7 mL) coconut extract
  • 2 1/4 C. (550 mL) all-purpose flour
  • 1 1/2 tsp. (375 mL) baking powder
  • 1/2 tsp. (2 mL) salt
  • 1 C. (250 mL) buttermilk
  • 1 C. (250 mL) shredded coconut, chopped
  • 1/2 C. (125 mL) sugar
  • Glaze
  • 1/4 C. (50 mL) water
  • 1 1/2 tsp. (7 mL) coconut extract
  • whipped topping (optional) OR whipped cream
  • Garnish (optional)
  • assorted fresh fruit

DIRECTIONS

  1. Heat oven to 350ºF (180ºC).
  2. Grease a 10″ (25 cm) tube pan well; set aside.
  3. Cake: Combine sugar and shortening; beat at medium speed until blended. Add eggs, 1 at a time, beating slightly after each addition. Beat in coconut extract. Combine flour, baking powder and salt; add alternately with buttermilk to shortening mixture, beating at low speed after each addition until well blended. Add coconut; mix until blended. Spoon into prepared pan. Bake 50 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes in pan; remove to a cooling rack to cool completely. Place cooled cake on a serving plate. Use a toothpick to poke 12 to 15 holes in top of cake.
  4. Glaze: Combine sugar, water and coconut extract; cook and stir over medium heat until mixture comes to a boil. Remove from heat; cool until just warm. Spoon over cake.
  5. Place a spoonful of whipped topping and assorted fresh fruit on each serving.