Coconut Sour Cream Pound Cake
Description
Coconut flavoring is the secret to the texture of a smooth, moist pound cake that doesn't contain shreds of coconut.
Ingredients
•
1 cup vegetable shortening (such as Crisco®)
•
3 cups white sugar
•
6 eggs
•
1 cup sour cream
•
3 cups sifted cake flour
•
1/4 teaspoon baking soda
•
1 tablespoon coconut extract
Directions
1
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
2
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.
3
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.
4
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.