Coconut Pound Cake

Coconut, pecans, and bourbon combined powers makes for a Southern trifecta that can never go wrong. Add some cream cheese and turn it into a pound cake, and you’re looking at a dessert that can go from a baby shower to a house warming to a wake. Easy to mix right away or bake ahead, this Coconut Pound Cake recipe makes it easy to show someone you care. Because if there’s one thing we’ve learned in our test kitchens: there aren’t too many problems a good slice of pound cake can’t fix.

By Southern Living

Gallery

Antonis Achilleos

Recipe Summary

prep:
20 mins
bake:
1 hr 35 mins
total:
1 hr 55 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Directions

  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.

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  • Sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Stir in 1 1/2 tsp. vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12-cup tube pan.

  • Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack

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