Coconut Sour Cream Pound Cake

This Coconut Sour Cream Pound Cake is a delicious and moist cake that is perfect for any occasion. It is made with a combination of sour cream, coconut, and butter for a rich and creamy flavor. This cake is sure to be a hit with everyone who tries it.

The cake is topped with a sweet coconut glaze and sprinkled with toasted coconut for a delightful finish. This cake is a great way to show someone you care and is sure to be a hit at any gathering.

Timing For Coconut Sour Cream Pound Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8

Yield: 1 loaf of cake

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Image Credit: ohsodelicioso.com

Ingredients

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup (1 stick) unsalted butter, at room temperature

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon pure vanilla extract

– 1/2 cup sour cream

– 1/2 cup coconut milk

– 1/2 cup sweetened shredded coconut

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 

Making a delicious coconut sour cream pound cake is easy and fun. To get started, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 inch loaf pan. This will help the cake to release easily from the pan after baking.

2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

Making a Coconut Sour Cream Pound Cake is a delicious and simple way to enjoy a classic dessert. The first step is to preheat the oven to 350 degrees Fahrenheit and prepare a 9×5 inch loaf pan by greasing it with butter and dusting it with flour.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy.

Then add the eggs one at a time, beating well after each addition. Next, add the sour cream and vanilla extract and mix until combined.

3. In a large bowl, cream together the butter and sugar until light and fluffy. 

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, combine the flour, baking powder, baking soda, and salt.

4. Combine the sour cream and coconut milk. 

Combining the sour cream and coconut milk is the first step in making a delicious Coconut Sour Cream Pound Cake. Start by combining the two ingredients in a bowl and stirring until they are evenly mixed.

Once combined, set aside the mixture and begin to cream together the butter and sugar until light and fluffy. After creaming, add the eggs one at a time, beating well after each addition. Once all the eggs are added, add the vanilla extract and mix until combined.

Now, it is time to add the flour mixture and the sour cream mixture. To do this, alternately add the flour mixture and the sour cream mixture to the creamed mixture, beating well after each addition.

Image credit: www.parade.com

5. Pour batter into the prepared pan.

Pour batter into the prepared pan for a delicious Coconut Sour Cream Pound Cake. Begin by preheating the oven to 350 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Add the coconut extract and sour cream, and mix until combined. Gradually add the dry ingredients to the wet ingredients, and mix until just combined.

6. Bake for 60 to 70 minutes in the preheated oven.

Finally, fold in 1 cup of sour cream and 1/2 cup of shredded coconut. Pour the batter into a greased 9×5 inch loaf pan and bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.

7. Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Once the cake is done baking, it’s important to allow it to cool in the pan for 10 minutes. This allows the cake to set and become easier to remove from the pan.

After 10 minutes, the cake should be turned out onto a wire rack and cooled completely.

This ensures that the cake is cooled evenly and that it doesn’t become soggy from the steam. Once the cake is completely cooled, it’s ready to be served or stored for later.

Nutrition Facts (per serving)

Nutrition Facts

Serving Size: 1 slice (1/12 of cake)

Calories: 292

Fat: 14 g

Saturated Fat: 8 g

Trans Fat: 0 g

Cholesterol: 65 mg

Sodium: 223 mg

Carbohydrates: 36 g

Fiber: 1 g

Sugar: 22 g

Protein: 4 g

Homemade Coconut Pound Cake

Special Tips

    1. Use room temperature ingredients to ensure a smooth batter.
    2. Grease the pan well to ensure the cake will come out easily.
    3. Don’t overmix the batter or it will be tough.
    4. Bake the cake until a toothpick inserted in the center comes out clean.
    5. Let the cake cool before turning it out of the pan.

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