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Aunt Sarah's Coconut Pound Cake

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“Wow. My husband's aunt gave me this recipe at a bridal shower. Why did I wait 20 years to make it? The flavor is better if you can wait a day or two to eat this.”
READY IN:
1hr 50mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter, shortening, and sugar.
  2. Add eggs, one at a time. Beat well after each addition.
  3. Add flavorings and coconut milk.
  4. Add 1 cup of flour at a time.
  5. Stir in coconut.
  6. Pour into Bundt pan (well-greased and floured).
  7. Bake at 325 about 1 hour + 30 minutes, or until a skewer comes out clean.
  8. Note : This makes a lot of batter, so be careful not to fill the pan to full.
  9. Icing: Mix the softened cream cheese with the sugar and extracts. Add coconut milk until this reaches a good consistency, to barely drip down the sides of the Bundt cake. Stir in the nuts. Adjust the consistency if necessary. Pour/spread over the cooled cake. You may want to do this on a rack with something beneath to catch the drips.

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