Coconut Pound Cake

With a subtle hint of orange, this chocolate cake possesses the fine crumb that makes pound cake so special. For a surprise ingredient, chewy coconut is stirred into the batter.

Coconut Pound Cake
Servings: 12 Prep 10 mins Bake 325°F 1 hr


  • 2 cups cake flour (not self-rising)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 teaspoons grated orange rind
  • 6 eggs
  • 1 7 ounce package sweetened flaked coconut

Make It

1. Heat oven to 325 degrees F. Generously coat 10-inch Bundt pan with nonstick cooking spray.

2. Sift together flour, baking powder and salt into medium-size bowl.

3. Beat butter on high speed in large bowl until light. Add sugar and continue beating until very light and creamy, about 3 minutes. Add orange rind. Beat in eggs, one at a time. By hand, stir in coconut, then flour mixture in 2 batches; mix just until flour is incorporated. Do not overmix. Scrape into prepared pan.

4. Bake in 325 degrees F oven until wooden pick inserted in center of pound cake comes out clean, about 1 hour.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 414, Fat, total (g): 23, chol. (mg): 148, sat. fat (g): 15, carb. (g): 47, fiber (g): 1, pro. (g): 5, sodium (mg): 153, Percent Daily Values are based on a 2,000 calorie diet.