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Coconut Poundcake

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Coconut Poundcake

Makes 1 loaf


1/2 cup(1/4 pound or 1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons coconut extract
2 teaspoons Mexican vanilla
1 cup sour cream
1 cup sweetened flaked coconut
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

  1. Preheat oven to 350°. Lightly butter an 8x4x2-3/4-inch loaf pan.
  2. Cream butter and sugar. Beat in eggs, one at a time, extracts, sour cream and coconut. Combine flour, baking powder, baking soda and salt, and fold into butter mixture.
  3. Spoon batter into prepared pan and bake in the middle of the oven for 45 to 55 minutes, or until a toothpick comes out clean.
  4. Cool the finished bread on a rack for 15 minutes; turn out the bread and continue cooking.

Note: Bread may be made 1 day ahead and kept in an airtight container or wrapped in plastic wrap at room temperature.