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Cindy’s Coconut Pound Cake
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 1 hr 20 min
- Yield
- 1.00 cake
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- butter
- Contains coconut and dairy (milk
- butter)
Allergens
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cindy's Coconut Pound Cake brings together 5 eggs, 2 cups sugar, 1 cup canola oil in a practical dish for home cooking. It takes about 1 hr 20 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 5 eggs
- 2 cups sugar
- 1 cup canola oil
- 2 cups flour, sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 cup coconut
- 1 teaspoon coconut extract
- 1 cup sugar
- 1/2 cup water
- 1/4 cup butter
- 1 teaspoon coconut extract
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Instructions
Grease and flour a tube pan. (Don't miss and spots or you won't get the cake out without breaking it.
Beat 5 eggs.
Add 2 cups sugar and beat well.
add 1 cup canola oil.
Sift 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt. Add to egg mixture and blend well.
Add to above mixture 1 cup coconut, 1/2 cup milk, 1 tsp vanilla, 1 tsp coconut extract.
Mix well and pour into pan.
Bake at 350F for 55 to 60 minutes. Let cook while sauce is cooling.
For the sauce mix well, boil 1 minute and pour slowly over cake. Let cool in pan.
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