Sour Cream Coconut Pound Cake
This Sour Cream Coconut Pound Cake is an old-fashioned pound cake recipe that is absolutely delicious!
I’ve had this Sour Cream Coconut Pound Cake since I was a little girl. I’ve always loved it, and I’m excited to finally get around sharing it with you guys! It’s the kind of recipe we all like…easy, old-fashioned, and delicious!
It’s great to make any time of year, but this with summer berries and whipped topping is excellent! It would even make a good base for a Strawberry Shortcake! The texture of this cake is perfection. I can’t wait for you guys to try it!
What ingredients are in this Sour Cream Coconut Pound Cake?
- butter
- eggs
- sugar
- flour
- baking soda
- salt
- sour cream
- vanilla extract
- cream of coconut
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Sour Cream Coconut Pound Cake
This Sour Cream Coconut Pound Cake is an old-fashioned pound cake recipe that is absolutely delicious!
Ingredients
- 1 1/2 cups butter
- 3 cups granulated suugar
- 6 eggs
- 3 cups all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 2 tsp vanilla
- 1 cup cream of coconut
Instructions
- In a large mixing bowl, cream butter and sugar really well. Add eggs one at a time, mixing after each egg. Add flour, salt, baking soda and mix until well combined. Add in sour cream and mix well. Add in vanilla and cream of coconut and mix until combined.
- Grease a large bundt pan really well. I like to use a baker's cooking spray with the flour in it.
- Pour batter into greased pan and bake at 325 degrees for 1 hour and 20 to 1 hour and 30 minutes or until golden brown and cake is set in center.
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