Coconut Sour Cream Pound Cake

Name: Coconut Sour Cream Pound Cake
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 710 milliliters sifted cake flour; 1 Tbsp coconut extract; 6 eggs; 237 milliliters sour cream; 237 milliliters vegetable shortening (such as Crisco®); 710 milliliters white sugar

You can never have too many dessert recipes, so give Coconut Sour Cream Pound Cake a try. This recipe serves 8. One portion of this dish contains roughly 10g of protein, 35g of fat, and a total of 791 calories. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. If you have sugar, cream, coconut extract, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Frying Pan

Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.

Ingredients you will need

Shortening

Sour Cream

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.

Ingredients you will need

Coconut Extract