Best Lindas Coconut Pound Cake Recipes

EASY COCONUT POUND CAKE

Easy Coconut Pound Cake image

"This cake is easy to make and is always a big hit," writes Lisa Varner from Charleston, South Carolina. "I like to serve it with ice cream for a double-dose treat!"

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3/4 cup butter, softened
4 ounces cream cheese, softened
1-1/2 cups sugar
3 eggs
3/4 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup sweetened shredded coconut
Confectioners' sugar and additional coconut, optional

Steps:

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in 1/2 cup coconut., Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired.

Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 187mg cholesterol, Sodium 273mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 8g protein.

COCONUT CREAM POUND CAKE

Coconut Cream Pound Cake image

A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.

Provided by Connie Bridges Mallard

Categories Desserts Cakes Wedding Cake Recipes

Time 1h35m

Yield 16

Number Of Ingredients 8

Ingredients

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
½ teaspoon baking powder
2 cups flaked coconut

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Nutrition Facts : Calories 450.7 calories, Carbohydrate 60.7 g, Cholesterol 115.7 mg, Fat 21.1 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 13.4 g, Sodium 191.5 mg, Sugar 41.1 g

LINDA'S COCONUT POUND CAKE

Linda's Coconut Pound Cake image

This came to my Mom from her from Linda via another friend Ruthie...My mom made this for me on my birthday every year, for my brother she sub German Choc for the coconut...Yummy!!!

Provided by Julianne Frazier

Categories Cakes

Time 1h25m

Number Of Ingredients 9

Ingredients

3 stick butter, mom used margerine
3 c sugar
6 eggs
1 can(s) angel flake coconut
3 c sifted flour
1 1/2 tsp baking powder
1 tsp each vanilla, lemond, and coconut extract
1 c evaporated milk, or use coconut milk
1/4 tsp salt

Steps:

1. Cream butter and sugar. Add eggs one at a time, beating well after each. Sift together dry ingredients and add alternately with milk. Mix in coconut and extract.
2. Pour into a greased and floured tub or bundt pan. Bake at 350 for 1 hour and 5 min...might need a little longer.
3. Finish with your own icing or just eat plain, either way its YUMMY!!!