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Toasted Coconut Pound Cake recipe

Be sure to keep a close eye on the coconutto make sure it doesn’t burn when toasting — you want to watchfor it to turn golden brown. Toasted coconut adds a nutty flavorto this pound cake. Serve as the finishing touch for a familypatio party or to finish a Caribbean themed meal.

Recipe: Toasted Coconut PoundCake

3/4 cup shredded coconut, toasted*
1 pound butter or margarine
1 pound confectioner’s (powdered) sugar
4 large whole eggs
4 large egg whites
2 teaspoons imitation coconut extract
1/2 teaspoon vanilla extract
2 3/4 cups sifted all-purpose flour
1 teaspoon baking powder

  • Heat oven to 325°F (160°C).
  • In blender, crush coconut to coarse consistency.Set aside.
  • In large mixer bowl, cream butter andsugar until light and fluffy. Add eggs, one at a time, beatingwell after each. Add egg whites; beat well. Blend in extracts.Gradually add combined flour, baking powder and coconut; mixjust until thoroughly blended.
  • Pour into greased and floured 10-inchBundt pan.
  • Bake at 325°F (160°C) for 1 hourand 10 minutes. Cool 10 minutes. Remove from pan.
  • Before serving, sprinkle with additionalpowdered sugar, if desired.

    Makes 20 servings.

    *To toast coconut, spread on shallow cookiesheet and toast in 325°F (160°C) oven for 25 to 30 minutes,stirring occasionally to toast evenly.

    Nutrition Facts: Calories 350 calories,Protein 12 grams, Fat 21 grams, Sodium 227 milligrams, Cholesterol92 milligrams.

    Recipe provided courtesy of Pork, The OtherWhite Meat.

    Make It Mini: Toasted Coconut Snowball Cupcakes

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  • Comments

    1 Comment


    There may be extra batter as this recipe makes a lot, so be sure to just leave an inch or two of space between the top of the batter and the top of the pan! How did you toast the coconut?

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