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Coconut Sour Cream Pound Cake

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15MIN
90MIN
16

Directions

1
Preheat oven to 300 degrees F (150 degrees C).


2
Grease and flour a 9-inch tube pan.


3
Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy.


4
Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next.


5
Beat in Hiland Sour Cream until smooth.


6
Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract.


7
Scoop batter into prepared tube pan.


8
Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.


  • 1 cup Vegetable Shortening
  • 3 cups White Sugar
  • 6 Eggs
  • 1 cup Hiland Sour Cream
  • 3 cups Cake Flour, sifted
  • 1/4 teaspoon Baking Soda
  • 1 tablespoon Coconut Extract
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Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 slice
Servings Per Container: 16


Amount Per Serving


Calories 680 Calories from Fat 280
% Daily Value*
Total Fat 31.1g 48%
Saturated Fat 11.2g 56%
Trans Fat 0g 0%
Cholesterol 120mg 40%
Sodium 504mg 21%
Total Potassium 0mg 0%
Total Carbohydrate 94.8g 32%
Dietary Fiber 0.7g 3%
Sugars 67.1g 0%
Protein 8.5g 0%
Vitamin A 6% Vitamin C 0%
Calcium 10% Iron 3%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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