¼ teaspoon pure coconut extract (optional but yum)
Categories
cake
Dessert
Cuisine
American
southern
Steps
Preheat oven to 325 F. Grease a 10-inch bundt cake pan with a thin layer of shortening (I use butter-flavored shortening for this. It gives the crust a nice golden crunch and buttery flavor) and then very lightly coat it with flour. Set aside. (If using loaf pans, use two 9.5 loaf pans) Set aside.
In a large bowl, add flour, baking powder, and salt. Whisk together well to make sure all of the dry ingredients are combined. Set aside.
In another large bowl, cream together the butter until creamy.
Gradually add sugar while mixing at low speed. Mix for about 3 minutes until creamy and combined. (set timer).
Mix in eggs one or two at a time, just until combined. Keep your mixture on low speed and do not overmix.
Mix the dry ingredients into the wet ingredients, alternating with milk. Start and end with dry ingredients. Mix until batter is combined and fluffy. Keep the mixer on low speed. Be sure to scrape down the sides of the bowl regularly.
Stir in the vanilla extract, lemon extract, and coconut extract if using.
Spoon batter evenly into the prepared bundt pan. Shake and tap the pan on the counter to even out the batter and release any air pockets.
Place on the middle rack and bake for 1 hour and 10-20 minutes (check on it at the 70-minute mark) or until a cake tester or toothpick inserted into the pound cake comes out clean. (Ovens vary, and you may need to add a few more minutes) To be on the safe side, I peel up a piece of the cake to make sure it's done. Since this is the bottom of the cake, nobody will see it.
Place the pan on a cooling rack until it is cool enough to touch but still warm.
Carefully remove the cake from the pan and place it on a wire rack to cool.
Slice the cooled cake and serve. *Remember pound cake is one of those desserts that gets even better the next day.
Reviews
Millz S on 2025-06-26 (5 stars): I omitted the lemon and coconut extract and added freeze dried strawberries it was absolutely amazing
Tami C on 2025-06-03 (5 stars): Monique has done it again…I’ve baked this cake, her grandmother’s pound cake, and the lemon pound, the vanilla cake, and I didn’t go wrong (even the buttermilk pancakes ). I will say that it is important to pay attention to the ingredients, measurements (packed vs. unpacked, sifted vs. not) and the temperature (oven, ingredients), and don’t over mix the batter (especially the butter). I always read Moniques’s notes, because little nuances DO matter.
Nova on 2025-05-28 (5 stars): This cake was amazing! I did use almond and vanilla extract as I didn’t have coconut on hand. Perfect to kill a sweet tooth! 10 out of 10! Every recipe I have tried from you have been great!
Cici on 2025-05-17 (4 stars): I made this pound cake today and it was a big hit all who tried a slice said it was delicious. I think the next time I make it I will decrease some of the sugar as it was very sweet.
Melinda Hagelsieb on 2025-05-05 (5 stars): Every thing turned out GREAT!!! The lemon and vanilla extract makes a Perfect flavor!!!!!!!!!!!!!1
Sndytos23 on 2025-04-23 (5 stars): This was an awesome cake. I made it without coconut or lemon as I didn't have any on hand. I increased vanilla. It has a light crunch but was so velvety soft inside taste was great!
Simone Mollock on 2025-03-26 (5 stars): Simply lovely! Adding the different flavor extracts might seem strange but they work together in the most harmonious of ways!
Texture 10/10, flavor 10/10, appearance 10/10!
Larry on 2025-03-16 (5 stars): Dear Monique, I love this recipe! It came out awesome. 5 stars. I am a Divas Can Cook fan now!
Larry
Sandy Nowlin on 2025-03-01 (5 stars): This is the best pound cake I’ve ever made. I added the powdered sugar, milk, vanilla flavoring and butter glaze on top. Very moist! Thank you!
Beth on 2025-02-26 (5 stars): Absolutely delicious! I read the comments and for the poster that claimed to be a baker and it was a fail, I’m not a baker and it was perfect! Wish I had the coconut extract, will get it for the next batch. For those who said it “fell”, I have a double oven with a smaller one on the top. I baked this in my full size oven. I probably left mine in a little too long, but that only made my edges crispier. But I made this for strawberry shortcake, so I was fine with it. Thank you so much for this phenomenal recipe! I wish I could post a pic of my final product, not seeing how to though.
Sue on 2025-02-25 (5 stars): Absolutely the best pound cake recipe I’ve
ever made. Delicious, moist and loved that little bit of crunch on top.
Dan McCurdy on 2025-02-18 (5 stars): Amazing cake. Delish. This recipe is a keeper. I used soymilk instead of milk as it is all I had in the fridge. I also added the vanilla and extract with the other wet ingredients. Adding them with the completed cake mix (with flour) seemed a bit odd to me.
Ann on 2025-01-14 (5 stars): These were a great treat. My dough was very wet, so I added a few extra tablespoons of flour, and rolled them out on a heavily floured cloth. They puffed up beautifully and with the powdered sugar on top, we’re just the right level of sweetness. Will repeat.
