These cakes have a fine texture crumb and practically melt in your mouth.
Pound cakes are one of my favorite types of cake for how well they keep and how great they taste without the need to frost. My Best Coconut Pound Cake is a fine-grained pound cake that you can make in a 10-inch tube-pan or in loaf pans. I like to bake this cake in three small loaf pans so to avoid temptation. This way I can freeze two loaves for later and resist eating too much at one time.
I do hope that you will try this recipe for my Best Coconut Pound Cake because it is sinfully good plain without need of a glaze and keeps well!
You might also want to try my Pomegranate Pound Cake recipe, which is healthier as well as extremely delicious treat.
My Best Coconut Pound Cake
1/4 cup of margarine
1/2 cup of Virgin Coconut Oil
2 cups of sugar
3 cups of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 cup of buttermilk or sour milk
1 teaspoon of coconut extract or vanilla extract
1 tablespoon of Coconut Cream Concentrate
Cream margarine, virgin coconut oil, and sugar in a large mixing bowl.
Add eggs one at a time.
Sift flour, salt, and soda into a separate mixing bowl.
Add slowly to creamed mixture alternating with buttermilk or the sour milk. Add your coconut or vanilla extract last.
Pour into three well greased small loaf pans or one greased 10-inch tube pan and bake at 350 degrees for one hour or until a toothpick inserted comes out clean.