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Coconut Almond Pound Cake

Coconut Almond Pound Cake Recipe

I have been baking this cake for 30 years. My best friend's grandmother had baked it for her when she was a child. It is delicious when topped with a scoop of vanilla ice cream and it makes the best strawberry shortcake that I've ever tasted.
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Prep Time 20 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 2 cakes
Calories 2551 kcal

Ingredients
  

  • 2 cups sugar
  • 2 cups flour
  • 1 cup shortening
  • 5 large eggs, separated
  • 1 cup flaked coconut
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla flavoring

Instructions
 

  • In large bowl, cream shortening and sugar. Add egg yolks one at a time, beating well after each addition.
  • In separate bowl, sift together flour, baking powder and salt. Gradually add to shortening mixture.
  • Add milk, almond extract and vanilla. Mix well.
  • Beat egg whites until stiff peaks form. Gently fold into shortening/flour mixture.
  • Fold in coconut.
  • Spoon into 2 well greased and floured 9 x 5 loaf pans.
  • Place in COLD oven. Turn oven to 350° and bake for 1 1/2 to 1 3/4 hours. Test for doneness by inserting wooden pick in middle of cake.

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Nutrition

Serving: 1333gCalories: 2551kcalCarbohydrates: 318.2gProtein: 31.9gFat: 130.2gSaturated Fat: 41.6gCholesterol: 537.3mgSodium: 865.6mgFiber: 5gSugar: 217.7g
Keyword < 4 Hours, Coconut, Dessert, Fruit, Nuts
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