Coconut Pound Cake

Yield: one 10-inch cake
Recipe from Oxmoor House

More From Oxmoor House


  • 1 1/2 cups butter or margarine, softened
  • 2 1/2 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 teaspoons coconut extract
  • 1 cup flaked coconut


  1. Cream butter; gradually add sugar, and beat at high speed of an electric mixer 10 minutes. Add eggs, one at a time, beating well after each addition.
  2. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Add coconut extract, beating well. Fold in flaked coconut.
  3. Pour batter into a greased and floured 10-inch tube pan. Place pan in a cold oven. Bake at 300° for 1 hour and 45 minutes. Cool in pan 10 to 15 minutes; remove cake from pan, and cool completely.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Coconut Pound Cake Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy