Coconut Crusted Pound Cake

Coconut Crusted Pound Cake


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Don't settle for the usual pound cake recipe. Try something different, like this pound cake crusted in coconut flakes.

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Chicago, IL

Time needed

2 hour cooking

Serving Size / Yield

1 Cake


  • 1 lb Butter, softened
  • 3 cups Sugar
  • 6 Eggs
  • 4 cups All-purpose Flour
  • ¾ cup Milk
  • 1 tsp Almond Extract
  • 1 tsp Vanilla Extract
  • 2 cups Coconut Flakes/Shavings
  • Vanilla Icing

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Start by preheating the oven to 300 degrees.
Grease and flour a 10 inch loaf pan.
Cream the butter in a large bowl and gradually add sugar.
Beat the mixture with an electric mixer on medium until light and fluffy.
Start adding eggs one at a time to the mixer, beating after each addition.
Now start to slowly add flour alternately with milk, beginning and ending with flour and make sure to mix well after each addition.
Add in almond and vanilla extracts and continue mixing.
Pour batter into loaf pan and bake 1 hour and 40 minutes, or until the center is finished.
Let cool.
Remove cake from pan and set on a cake plate.
Ice lightly with vanilla icing.
Sprinkle coconut flakes on top and on the sides of cake.

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