Try this Coconut Cream Pound Cake recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 325F. Grease and flour a 10 inch
tube pan. In a large bowl, cream together the butter
and cream cheese until well blended. Add sugar, and
beat until light and fluffy. Blend in the eggs one at
a time, then stir in the coconut extract. Mix in flour
and baking powder until just moistened, then stir in
coconut. Spoon batter into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven,
until a knife inserted into the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes
before inverting onto a cooling rack.
A very rich, coconut flavored poundcake. A favorite from now on!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (4263g) | ||
Recipe Makes: 4 | ||
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Calories: 13465 | ||
Calories from Fat: 4094 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 454.9g | 606 % | |
Saturated Fat 245.1g | 1225 % | |
Monounsaturated Fat 126.8g | ||
Polyunsanturated Fat 32.5g | ||
Cholesterol 7083mg | 2179 % | |
Sodium 9444.1mg | 326 % | |
Potassium 3338.9mg | 88 % | |
Total Carbohydrate 2165.5g | 637 % | |
Dietary Fiber 22.8g | 91 % | |
Sugars, other 2142.8g | ||
Protein 245.2g | 350 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13465
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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