My friend and neighbor Jody Stringfellow enjoys baking pound cakes, and she loves sharing them with friends. She has often shown up at my door with a loaf of pound cake in hand. No reason, just southern hospitality. Her repertoire of pound cakes includes lemon, blueberry, sweet potato, and coconut to name just a few. Her pound cake is a gift made with love.
This recipe was shared with Jody by a dear work friend. The tropical flavor of coconut makes the classic pound cake even more decadent.
“When I am baking, I use a name brand sugar over a generic. The size of the sugar crystals differ between the two,” she says. The generic sugar crystals are not uniform and are much smaller, which can affect the rise of the cake. Also, some store brands are actually beet sugar. If the package doesn’t say 100% cane sugar, it is probably blended with beet sugar.
See POUND CAKE: A VERSATILE SOUTHERN STAPLE for tips and tricks on making the best pound cake.
- 1 pound (4 sticks) butter
- 2 cups sugar
- 2 cups flour
- 6 eggs
- 7oz sweetened coconut flakes
- 1 tsp. vanilla
- 1 cup sugar
- ½ cup water
- 1 tsp coconut flavor
- Cream butter and sugar.
- Add 1 cup flour and add to mixture.
- Add eggs one at a time. Alternate adding flour and eggs.
- Combine remaining cup of flour with coconut.
- Add to cake batter.
- Add vanilla.
- Pour batter in a tube pan that has been greased and floured.
- Bake at 350? for 1 hour to 1 hour 15 minutes.
- The Glaze: Mix ingredients. Simmer for 10 minutes and then brush on warm cake
More Pound Cake Recipes: