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Call Me PMc

Cooking. Creating. Sharing

Coconut Cream Cheese Pound Cake

Apr.posted by Paula 231 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Jump to Recipe

This Coconut Cream Cheese Pound Cake recipe is crazy delicious. Dense and buttery this pound cake is topped simply with a sprinkle of powdered sugar then served with whipped cream and berries. This rich, dense, buttery cake is dessert perfection.

Coconut Cream Cheese Pound Cake

 

Of all the pound cakes I’ve made and shared with you, I had not even thought about a Coconut Pound Cake until this spring when two different readers asked about one. They both wanted a Coconut Pound Cake for Easter.

Pound Cake

After a busy Track season, Boy Scouts campouts, and birthday celebrations I finally got to test and perfect this Coconut Cream Cheese Pound Cake.

My most favorite recipe to make is pound cakes. I’ve made hundreds and shared over 30 with you. (You can find the recipes here, Pound Cake Series.) I do recommend you read How to Bake the Perfect Pound Cake as well as How to Calibrate your Oven to get the very best results for your pound cake baking.

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Cold Oven Brown Sugar Whipping Cream Pound Cake

Kentucky Butter Sauce Pound Cake, crazy moist and buttery, this cake is delicious. It's definitely a winner and a recipe you'll want to keep.
Kentucky Butter Sauce Pound Cake
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Vanilla Red Velvet Marbled Pound Cake Recipe
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Most often, I’m asked ‘did you accidentally omitted the baking powder or baking soda’? One important note, traditional pound cakes did not contain baking powder or baking soda. They were leavened simply with eggs and is my preferred method of baking pound cakes. Baking powder and baking soda change the texture (crumb) of cakes as well as, inhibit getting that nice crunchy ‘crust’ that is so desirable on pound cakes.

Perfectly sweet and supremely moist Coconut Cream Cheese Pound Cake starts with a basic Cream Cheese Pound Cake recipe. To this, I added coconut extract, almond extract, and flaked coconut. I didn’t want large pieces of coconut in the cake. Therefore, I pulsed the flaked coconut in a food processor until it was ground fine. (about .5 centimeters in length for lack of a better example)

Dessert Recipe.

Coconut Cream Cheese Pound Cake Baking Tips

  1. As indicated above, I sprinkle confectioners’ sugar over the top. I then served the Pound Cake with fresh berries and whipped cream.
  2. You could frost it with Caramel Sauce or Cream Cheese Glaze and toasted coconut if you prefer.
  3. Brands I recommend Philadephia cream cheese, Crisco solid vegetable shortening, and White Lily or Martha White flour. Pans and more recommendations here.
  4. I have found solid vegetable shortening and sugar instead of flour to be the best for coating the pan with to prevent sticking. By using sugar instead of flour, you won’t have white patches on the cake. You can use flour if you prefer.
  5. If you use a bundt pan instead of a tube pan, make sure it’s a taller bundt, about 5 inches tall.

 Pound Cake

You can also find great recipes here 

Dessert Recipe.

Coconut Cream Cheese Pound Cake

This Coconut Cream Cheese Pound Cake recipe is dense and buttery. It's topped simply with a sprinkle of powdered sugar then served with whipped cream and berries. 
Author: Paula
4.73 from 240 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Servings: 16 slices

Ingredients

  • 1 cup butter room temperature, salted or unsalted, your preference
  • ½ cup solid vegetable shortening
  • 3 cups granulated sugar
  • 3 cups all-purpose flour sifted and measured correctly
  • 1, 8 ounce package cream cheese (low or fat-free not recommended)
  • 1 tablespoon coconut extract recommended brand
  • 1 teaspoon almond extract
  • 6 extra large eggs or 7 large eggs
  • 1 cup flaked coconut sweetened, pulsed 4 to 5 times in a food processor

Instructions

  • Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.
  • In the bowl of your stand mixer beat butter, shortening, and sugar together. Stop the mixer and scrape down the sides. Next, add the cream cheese and blend until fluffy. Again stop the mixer and scrape down the sides.
  • Add eggs alternately with flour, beginning and ending with flour. Scrape down the sides.
  • Blend in the coconut and almond extracts.
  • Stir in coconut.
  • Pour into prepared baking pan.
  • Place pan on a baking sheet and bake at 325 degrees for 85 to 90 minutes. Test cake with a wooden pick or skewer. Cake is done when dry crumbs or no crumbs come out on pick when inserted into the thickest part of the cake.
  • Cool on a wire rack 20 minutes before inverting on serving tray.
  • Frost, if desired, and serve.*See posts for details

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected.

Nutrition

Calories: 462kcal | Carbohydrates: 57g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 139mg | Potassium: 90mg | Fiber: 1g | Sugar: 38g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Paula
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Comments

  1. Stacie Rockseth says

    03.24.23 at 11:47 am

    I would like a recipe for the frosting/icing as I cannot find it. Thank you!

    Reply
  2. JMP says

    03.16.23 at 10:46 am

    5 stars
    Just came out of oven. Looks and smells fantastic. Can’t wait to try it.

    Reply
  3. SallyD says

    02.21.23 at 6:51 pm

    5 stars
    YUMMY! This was my first pound cake. It was really wonderful. I do have 2 questions though.

    1. I used a tube pan. About 1in square around the tube does not seem as well cooked as the rest although I did the toothpick check in that area. Just cook it longer? will that affect the truly excellent qualities of the rest of the cake?

    2. How on earth do you get the cake out of the tube pan and top-side up on a serving plate without destroying the lovely top crust? 🙂 I failed!

    Reply
    • Paula says

      02.23.23 at 3:56 pm

      I used to use a light-colored tube pan and it always was less cooked and sank around the center hole. This tube pan doesn’t do that as much. You can cook it a little longer but you risk drying out the outside too much.

      It’s tricky inverting the cake. I use 2 plates to invert the cake then quickly turn it right side up on the other cake. It helps me to have a 2-part tube pan.

      Reply
  4. Pam says

    11.13.22 at 7:06 am

    5 stars
    This pound cake is outstanding. Followed the directions exactly as written and it did not disappoint. The texture is perfect. Thanks for the recipe

    Reply
  5. Sandi says

    09.07.22 at 1:03 pm

    Can I use Bakers spray instead of flour to coat the pan?

    Reply
    • Paula says

      09.09.22 at 10:26 pm

      You can, but I’ve never found a spray as good as flour and sugar (or flour) or the Wilton Cake Release.

      Reply
    • Annie says

      01.27.23 at 12:04 pm

      I always use Bakers spray with pound cakes and it works just fine!

      Reply
  6. Cindi says

    08.14.22 at 7:15 pm

    5 stars
    Easy to make and everyone loved it!

    Reply
  7. Kathryn says

    08.11.22 at 12:42 pm

    This is a fantastic cake ! I have made this a few times. My Granddaughter loves it !!
    Thank you for the recipe !!

    Reply
  8. Abbie says

    08.01.22 at 5:47 pm

    This cake sounds amazing. Id like to make it ahead of time for my sons birthday. Could this cake be frozen and defrosted fine without changing end result?

    Reply
    • Paula says

      08.03.22 at 11:53 am

      It freezes great. I wouldn’t freeze it for over 2 months tho.

      Reply
  9. Kathryn Kelly says

    07.31.22 at 4:37 pm

    5 stars
    I’ve made this delicious pound cake EXACTLY ACCORDING TO THE RECIPE twice and it’s been a hit each time. Unfrosted, we use it as a base for some macerated berries and a “whoosh” of canned whipped cream. TOTALLY DELICIOUS! Thank you for this “keeper”!

    Reply
    • Paula says

      07.31.22 at 4:56 pm

      I’m so happy you like it.

      Reply
  10. Roxann says

    07.28.22 at 5:38 pm

    Can a 13 x 9 pan be used for this? If so would the ingredient measurements change?

    Reply
    • Paula says

      08.03.22 at 11:56 am

      I tested a pound cake in a 13×9-inch pan. YOu can read it here> https://www.callmepmc.com/can-i-bake-a-pound-cake-in-a-9×13-inch-pan/

      Reply
  11. Gisella says

    07.22.22 at 7:53 pm

    Can I use less sugar.?

    Reply
    • Paula says

      07.23.22 at 9:39 am

      It’s not overly sweet to the taste. It will alter the texture and taste if you do.

      Reply
  12. Marsha says

    07.22.22 at 7:46 pm

    Do I have to put the coconut in a good processor?

    Reply
    • Paula says

      07.23.22 at 9:37 am

      no

      Reply
  13. Amber says

    07.22.22 at 7:30 pm

    Could I leave out the coconut? I love the flavor of coconut, just not the texture.

    Reply
    • Paula says

      07.22.22 at 7:34 pm

      Yes, totally. That’s why I grind it up mostly. It’ll be good with just coconut extract.

      Reply
  14. Susan Murphree says

    07.17.22 at 7:04 am

    I want to try the Coconut Cream Cheese Pound Cake and wondering about cutting the recipe in half since I have the 6 cup Bundt cake pan?

    Reply
    • Paula says

      07.18.22 at 12:10 pm

      It should work fine if you half the recipe.

      Reply
  15. Susan Murphree says

    07.17.22 at 6:31 am

    going to try this today – I have not used the sugar after I grease a pan and want to see how this works

    Reply
    • Paula says

      07.18.22 at 12:11 pm

      I love that it doesn’t leave white areas like flour does.

      Reply
  16. Kils says

    07.05.22 at 7:38 pm

    Would you be able to publish your measurements in grams? I find I have more success measuring flour especially by weight, and it’s less clean up afterwards! Thank you

    Reply
  17. Bud says

    07.01.22 at 1:13 pm

    5 stars
    Best pound cake I’ve ever made. Everyone want the recipe

    Reply
  18. Marlene says

    06.14.22 at 9:19 am

    5 stars
    This is my go to dessert and everyone loves it. It is a moist pound cake with lots of flavour.

    Reply
  19. Kathy L says

    06.04.22 at 11:21 am

    5 stars
    I love coconut anything! I had a can of coconut cream in the pantry that I wanted to use so was looking up recipes online trying to find a recipe other than coconut cream poke cake ( which is delicious, by the way, but I have made it several times and wanted something different!) I came across this recipe and decided to try it even though it did not call for the coconut cream. I had all the ingredients except the coconut extract which I had to run to the store and get! OMG! How I love this pound cake! I made it to bring to a family gathering for Memorial Day and served it with cool whip and fresh strawberries and blueberries, but it tastes awesome without the toppings as well. Those crispy edges are addictive! Everyone kept picking at the crusts even though we were so full we barely had room for desert. Big chunks of it were cut to bring home to enjoy again later. I will definitely be making this again! It made a good sized Bundt cake so there was plenty to go around.

    Reply
    • Paula says

      06.14.22 at 9:15 am

      Thanks for commenting!! I’m so happy you all like this cake.

      Reply
  20. Steff says

    05.30.22 at 9:07 am

    As i taste the batter, very sweet, fluffy, rich. My search started with a coconut dessert on Pinterest. Saw your title – “cream cheese” & was sold at your photo of dense pound cake. Thanks! Happy Memorial Day.

    Reply
  21. Linda H Elms says

    05.27.22 at 6:35 pm

    5 stars
    This is a good recipe. I messed up the first time and only used one stick of butter, but with added fruit topping it was fine with moisture. Eating by itself you would for sure want to add 2 sticks. Thanks for sharing this good recipe.

    Reply
  22. Pam says

    05.18.22 at 8:44 am

    Can you use coconut oil instead of shortening?

    Reply
    • Paula says

      05.18.22 at 5:58 pm

      You can, but there’s a slight difference in taste and texture with coconut oil.

      Reply
  23. Mary says

    05.09.22 at 1:42 pm

    Do I sift the flour then measure it?

    Or, do I measure the flour then sift it?

    Reply
    • Paula says

      05.09.22 at 5:26 pm

      Always sift first, then measure the flour.

      Reply
    • Kimberley says

      05.18.22 at 5:23 pm

      Measure first
      Sift second

      Reply
      • Paula says

        05.18.22 at 5:55 pm

        No… Sift first, then measure

        Reply
  24. Mary Broussard says

    05.06.22 at 1:42 pm

    If I decide not use shortening, how much butter should I use. Alo can I do unsalted and salted butter?

    Reply
    • Paula says

      05.06.22 at 3:03 pm

      You would replace the butter in an equal amount of shortening. Professional bakers say to use unsalted butter when baking, I prefer to use salted. It acts/reacts the same so use what you like or have on hand.

      Reply
  25. Alyssa says

    05.05.22 at 3:01 pm

    For the coconut in the food processor can I just blend it up in the blender if I don’t have a food processor

    Reply
    • Paula says

      05.06.22 at 10:20 am

      Yes, you can. Or, you can leave it as is. I just don’t like the bigger pieces of coconut, personally.

      Reply
  26. MJinUt says

    05.05.22 at 2:33 pm

    How would you alter this for high altitude?

    Reply
    • Paula says

      06.14.22 at 10:23 am

      I’ve never baked at high altitude and have no way to but I did find this article that should help. https://www.kingarthurbaking.com/learn/resources/high-altitude-baking

      Reply
  27. Joseph says

    04.16.22 at 10:33 pm

    5 stars
    Beautiful cake! Smells so wonderful.

    Reply
  28. Lisa says

    04.16.22 at 9:48 am

    I am making this today. I assume my cream cheese should be room temperature so it blends well and us fluffy?

    Reply
    • Paula says

      04.16.22 at 4:47 pm

      Yes, it does.

      Reply
  29. Joyce Powell says

    03.09.22 at 6:31 pm

    Hello Paula…I believe you stated this cake is the same as your regular cream cheese pound cake but the difference is you added the coconut and the flavoring …..I printed your cream cheese pound cake and in that recipe you called for 1-1/2 cup butter and no mention of the shortening….my husband does not like coconut but this cake was much better than the plain one….it is much better, denser and crumbwise….so if or could I leave out the coconut and still use the butter AND shortening would it still be the same texture and all but only without coconut….or could or should I use just the butter ??????

    Reply
    • Paula says

      03.10.22 at 3:12 pm

      Yes, you can omit the coconut in this recipe. (You don’t have to add anything in the place of it.) A lot of times it’s the texture of coconut not necessarily the flavor so you can either use the coconut extract or use vanilla or almond. I personally love almond extract in pound cake.

      Reply
  30. Denise says

    03.05.22 at 6:44 pm

    5 stars
    This coconut cream cheese pound cake is phenomenal! I substituted all butter instead of shortening and I also substituted vanilla for the Almond extract. Just not a fan of almond extract.

    Reply
  31. Laurel says

    03.03.22 at 1:10 pm

    5 stars
    I love all things coconut . This cake has great flavor and a wonderful crunch .

    Reply
  32. Rlee says

    02.24.22 at 5:16 pm

    Can you use butter instead of shortening?

    Reply
    • Paula says

      02.26.22 at 9:45 am

      yes

      Reply
  33. Angie says

    02.19.22 at 2:15 pm

    Hey I was wondering could you use cake flour for this recipe.

    Reply
    • Paula says

      02.21.22 at 8:23 am

      Yes, you can.

      Reply
  34. MaryAnn Bryant says

    02.17.22 at 1:58 pm

    I notice you use all purpose flour but there is no baking powder, soda or salt listed in the recipe.
    I want to make this, unsure about the ingredients. What would be the time for 2 loaf pans vs the tube or bundt pan?
    Thank you

    Reply
    • Paula says

      02.18.22 at 6:44 am

      There’s no baking powder or soda, it’s leavened with the eggs.
      It’ll take about an hour in loaf pans. Not knowing the exact size of yours and material I recommend to Start watching it at 45 minutes.

      Reply
  35. Carole says

    01.29.22 at 1:12 pm

    I am planning on making this cake later today or tomorrow… can someone clarify if you use 3c of sifted flour or 3c flour then sift. Also what is meant by measured correctly?

    Reply
    • Paula says

      01.29.22 at 6:23 pm

      Always sift then measure flour. If you’ll click on ‘measured correctly’ it’ll take you to my post on how to measure flour.

      Reply
      • Carolr says

        01.30.22 at 8:26 am

        4 stars
        Thanks for confirming … I wanted to ensure that I wasn’t adding too much flour. I saw some comments that flour was not sifted

        Reply
      • LDPANIKKAR says

        05.06.22 at 5:04 pm

        Do yon have suggestions for icing?

        Reply
        • Paula says

          06.14.22 at 10:04 am

          I would do a simple glaze like this, you add coconut extract https://www.callmepmc.com/coffee-cake-pound-cake-recipe/

          Reply
  36. Dee says

    12.24.21 at 8:39 pm

    This is a great cake! I used 1/2 cup of sugar an 1&1/2 cups of stevia, (health restrictions) and that’s all I changed.
    This is a real treat though!!!
    We are having it as our Christmas dessert with whipped cream and strawberries!
    It was done in half the time because I used a small Bundt pan and used the remainder of the batter in a small loaf pan and 2 cupcakes…we HAD to for quality control purposes ya know,?!?😂
    Next!!!

    Reply
  37. Teresa Wathan says

    12.16.21 at 10:09 pm

    5 stars
    I thought it was excellent. Very moist. Maybe cut back a little on the almond flavor. I will make it again. Next time I will cut the recipe in half and use just one regular pound cake pan. Since it is a lot for just two people.

    Reply
    • Gayle says

      01.26.22 at 3:27 pm

      How about making the full recipe and wrapping the second loaf for the freezer. Just a thought. 😉

      Reply
  38. Melanie says

    11.13.21 at 10:59 am

    Saw this recipe and I want to try it! Everyone in my family loves coconut! However, we have Celiac Disease and need to eat gluten free. Has anyone tried this recipe with a gluten free baking mix? Just thought I would ask. I have a really excellent product that can be substituted cup for cup into a recipe instead of flour.

    Reply
    • Paula says

      11.14.21 at 7:04 am

      I really keep meaning to test this with gluten-free flour just haven’t yet. Melanie, please let me know what you use and how it turns out.

      Reply
      • Melanie says

        11.26.21 at 1:16 pm

        Hi Paula, I just finished plating the gluten free version of your Coconut Cream Cheese Pound Cake. It looks wonderful. I used all of your hints for measuring and mixing and the cake is just perfect. I haven’t tasted yet because I have to take it to a gathering but for gluten free it is usually about how it will bake instead of flavor. It has the nice crunch around it as well. I also used the sugar with the shortening for the coating and it came right out. I used Cup4Cup Multi Purpose Flour Gluten Free. My daughter gave me this and said all her favorite gf places in Nashville used it. For sweets as well as pizza dough etc. I wish I could send a picture! I will try to send one more reply after we taste it and how the crumb is. Thanks!

        Reply
        • Paula says

          11.27.21 at 7:14 pm

          Great info!! Thank you so much!! I’d love to see it if you want to email me at callmepmc@gmail.com. Don’t trouble yourself to send it though. Thank you so much for all the info!

          Reply
        • Margaret says

          03.08.22 at 5:57 pm

          I always use GFJules. BEST FLOUR. I’ve tried em all. I love baking. When I found this flour it changed life. I’ve always said my favorite food group is Cake. Celiac stopped me for awhile until this flour. No I get no money for this, I just like to tell others who may have celiac. We want goodies too. 😄

          Reply
          • Paula says

            03.08.22 at 6:49 pm

            Thank you!

            Reply
  39. Brenda Napier says

    10.22.21 at 7:10 pm

    5 stars
    I was anxious to try and so glad I did! Delicious, moist and so coconutty!

    Reply
  40. Rhonda says

    09.16.21 at 7:13 pm

    Can this be baked in a 9×12 pan

    Reply
    • Paula says

      09.17.21 at 7:00 am

      yes 9×13-inch. Here’s my text for a pound cake in a 9×13-inch pan. https://www.callmepmc.com/can-i-bake-a-pound-cake-in-a-9×13-inch-pan/

      Reply
  41. UmMa says

    08.31.21 at 7:56 pm

    I made this tonight and the taste is great; however, the top crust really pulled away from the cake. The cake seemed to shrink down away from the crust as it cooled after taking out of the oven. Any suggestions on what I did wrong??

    Reply
    • Tara says

      09.30.21 at 11:14 am

      This is very common for pound cakes made with cream cheese, sour cream and heavy whipping cream.
      I am not sure about the science behind it, but this type usually “crust up” pretty good.

      Also,I prefer to use bundt pans with this type cake. So when you flip it out, all the PERFECT imperfections are on the cake platter. 🙂

      Tara

      Reply
  42. Janice says

    08.27.21 at 3:50 pm

    I am making this today for a birthday. Sounds so delicious. Should this cake be stored in refrigerator?

    Reply
    • Paula says

      08.28.21 at 7:04 pm

      It doesn’t have to be refrigerated.

      Reply
  43. Diane M Cammer says

    08.21.21 at 2:13 am

    5 stars
    lOOKS SO GOOD. GOING TO TRY IT.
    THANKS.

    Reply
  44. Patricia O says

    08.12.21 at 11:49 am

    This recipe looks delicious. Can it be made with gluten-free flour or almond flour? I have several gluten-free friends who I’m sure would love this. Thanks.

    Reply
    • Paula says

      08.16.21 at 1:09 pm

      I haven’t had good luck with using gf flour in a pound cake.

      Reply
    • Darlene says

      05.05.22 at 1:28 am

      4 stars
      Did yoh make it gluten free?

      Reply
  45. JoAnn Solberg says

    08.10.21 at 12:14 pm

    5 stars
    Delicious, made this in a 9×13 glass dish and finished it off with an almond glaze. It was fun to share
    this awesome cake with friends!

    Reply
  46. Linda says

    07.14.21 at 9:15 am

    Loved this Pound cake. Could I add fresh blueberries to the recipe? Any recipe adjustments needed?

    Reply
    • Paula says

      07.24.21 at 4:13 pm

      You can compare it to this one https://www.callmepmc.com/fresh-blueberry-pound-cake-recipe/ You can add 2 cups fresh or frozen. Make sure your pan is large enough to accommodate the extra 2 cups and don’t fill more than 3/4 full. If you have extra when you fill it, you can make cupcakes with it.

      Reply
  47. Janel says

    07.08.21 at 6:37 pm

    Can i use vanilla extract in place of the almond extract? I don’t like the flavor of slmond extract AT ALL! Thanks!

    Reply
    • Paula says

      07.09.21 at 8:09 am

      Yes, you can.

      Reply
  48. LG says

    07.02.21 at 4:43 pm

    3 stars
    Followed the recipe, but it came out dry.

    Reply
    • Paula says

      07.03.21 at 7:59 am

      It was cooked too long. I recommend you calibrate your oven https://www.callmepmc.com/how-to-calibrate-your-oven/ and cook it 10 to 15 minutes less.

      Reply
  49. Lisa says

    06.03.21 at 8:45 pm

    5 stars
    I followed this recipe to the tee and it was absolutely perfect! Took some to my neighbors and they think I’m a Saint! We had it with a bit of vanilla ice cream and a dollop of whipcream, next time I will get some fresh berries. Thank you 🤗

    Reply
  50. Margaret says

    05.05.21 at 6:01 pm

    I made this cake and it is out of this world delicious. My husband has declared it the best cake I ever made and I have been baking for 50+ years. We love the flavor and the crumb to this cake. Greasing the pan and sprinkling with sugar made the top slightly crunchy. Made exactly as directed. My new go to cake!

    Reply
    • Paula says

      05.07.21 at 8:24 am

      I’m so very happy you liked it!

      Reply
  51. Jackie says

    04.15.21 at 8:16 am

    I have made this cake numerous of times and it is by far my favorite go to cake. I make the cake for myself most of the times and just slice and freeze all the pieces and pull them out when ever I’m in need for something sweet. The flavor is delicious and spot on. I too only use half the almond extract and add a little vanilla as well as the coconut extract.

    DELICIOUS

    Reply
    • Paula says

      04.16.21 at 6:35 am

      Thank you so much!!

      Reply
  52. Rosanne says

    04.12.21 at 6:54 am

    Can i use all butter instead of shortening and butter? How would this affect cake? Thx!

    Reply
    • Paula says

      04.12.21 at 4:16 pm

      Yes, you can. I can’t really tell a difference but use real butter, not margarine.

      Reply
  53. Denise says

    04.03.21 at 3:51 pm

    5 stars
    I had to give 5 stars for taste!!! But, what in the world did I do wrong? It broke apart when I turned it out to cool on my rack. I waited about 10 minutes before I turned it onto the rack. Soooo sad!!!

    Reply
  54. Gauri says

    03.04.21 at 3:41 am

    Love your recipes. Wanted to know if we can make eggfree or vegan. If so can you give the substitutes.

    Reply
  55. pamela stack says

    02.28.21 at 9:41 am

    can I make this recipe in a loaf pan would it work in loaf pan

    Reply
    • Paula says

      02.28.21 at 3:44 pm

      yes, but you’ll need two loaf pans

      Reply
      • SharonFromMichigan says

        07.03.21 at 11:57 am

        If loaf pans are used, does the baking time need to be adjusted? Recipe sounds scrumptious!

        Reply
        • Paula says

          07.04.21 at 7:46 pm

          yes, it’ll be a little less time, Google search the exact dimensions of your pans for cooking times.

          Reply
        • Paula says

          07.04.21 at 7:47 pm

          There’s a lot of different sizes of loaf pans

          Reply
  56. Gail says

    02.19.21 at 6:39 am

    5 stars
    Would love to make this coconut pound cake for my daughter’s birthday. Do you think it’s suitable for a 3 tier cake? 8, 6 and 4 inch? I would crumb coat with a buttercream and cover in fondant to decorate.

    Reply
    • Paula says

      02.19.21 at 1:57 pm

      I think it would be delicious!

      Reply
  57. Ken says

    01.18.21 at 9:28 pm

    5 stars
    Do you make cakes for purchasing? I’m horrible at baking, but this recipe sounds amazing.

    Reply
    • Paula says

      01.19.21 at 9:03 am

      I don’t. Thanks for asking. This site and 2 teenage boys keeps me too busy.

      Reply
  58. Debbie says

    01.09.21 at 11:27 am

    This recipe looks delicious, I love coconut and will definitely be trying it. Since you prefer your coconut to be more finely ground, may I suggest frozen coconut? It’s already finer than other coconut.

    Reply
    • Paula says

      01.10.21 at 8:22 am

      Thank you. I’ll try it.

      Reply
  59. Joyce Sanders says

    12.24.20 at 8:10 pm

    5 stars
    Thank you for this recipe. I baked this pound cake today it was delicious… Thank you for sharing. this will be one my go to recipes. God bless 🎂

    Reply
    • Paula says

      12.25.20 at 7:42 pm

      So happy you enjoyed it!

      Reply
  60. Cavet says

    12.15.20 at 10:47 pm

    5 stars
    In the oven as I’m typing!! Thank you in advance

    Reply
  61. Brenda says

    11.29.20 at 11:52 am

    Going to make today. It sounds yummy. Is it freezable.?

    Reply
    • Paula says

      12.01.20 at 10:29 am

      Yes, pound cakes freeze beautifully. Wrap it airtight and it will keep for 2 months in the freezer.

      Reply
      • Michelle says

        12.04.20 at 1:20 am

        Just fyi: Under #1 baking tips you say “sour” cream pound cake. Can’t wait to try this, my husband loves coconut!!

        Reply
        • Paula says

          12.04.20 at 11:18 am

          Thank you!

          Reply
  62. Dallas says

    11.18.20 at 10:41 am

    Can I use less than 3 cups of sugar ? Maybe just 2 ?

    Reply
    • Paula says

      11.18.20 at 5:59 pm

      I have made pound cakes with 2.5 cups of sugar and they weren’t very sweet to me.

      Reply
  63. Kathy says

    11.17.20 at 3:53 pm

    I just came across this recipe and am excited about making it for my husband’s birthday – it sounds really yummy

    Reply
  64. Susan says

    11.16.20 at 3:50 pm

    5 stars
    Hi
    Instead of using shortening can I just use all butter?

    Reply
    • Paula says

      12.10.20 at 8:19 am

      Yes, you can.

      Reply
  65. Susan says

    11.15.20 at 6:47 pm

    Can you use all butter instead of the 1/2 cup of shortening?

    Reply
    • Paula says

      11.18.20 at 6:02 pm

      Yes, you can

      Reply
    • Marissa Thaxton says

      11.26.20 at 10:29 am

      5 stars
      The cake is fabulous. I really enjoyed making it.

      Reply
  66. MaMaP says

    11.12.20 at 9:20 pm

    5 stars
    I have never posted a comment on a recipe before, but I had to let you know how much I thoroughly enjoyed this pound cake. No, enjoyed is not a strong enough word…..LOVED! Pound cake is my absolute favorite dessert. I have been trying out various recipes looking for one that really pops and this one is IT. I made it exactly as written, actually about four times now, and it is by far the BEST pound cake I have ever had. Thank you so much for the great recipe. I will definitely be trying more of your culinary delights in the future.

    Reply
    • Paula says

      11.14.20 at 11:04 am

      💝💝💝 Thank you so much!!!! I’m so happy you like it!

      Reply
    • Marissa says

      11.17.20 at 4:42 pm

      How many grams is 3 cups?

      Reply
  67. Jackie says

    11.12.20 at 5:58 pm

    4 stars
    Eating this cake as I type. It turned out well but the Almond Extract flavor was really strong. It overpowered the coconut flavor. I would only use 1/2 tsp next time or just omit it all together. Will definitely make this again tho

    Reply
  68. Becca says

    10.17.20 at 8:50 am

    5 stars
    Let me begin by saying…hallelujah! This pound cake is pure heaven! I LOVE the flavor, density, crumb, ALL of it! My husband thinks he has to have icing on everything so I made a cream cheese glaze to pour over it, but this cake does NOT need anything, except maybe a cup of coffee to go along with it. The top did separate on mine, like I read it did to a few others, as well. I think next time I’m going to try & scramble all of the eggs before I add them so maybe that will keep the separation from happening. Who knows and who cares anyway?! This cake is delicious and beautiful with or without the separation…it’s definitely not gonna stop this girl from devouring it! Now, that may be the one problem with this cake, I want it all to myself! Lol Thank you!

    Reply
    • Paula says

      10.17.20 at 2:18 pm

      😍 Thank you so much!!! I’m so happy you like it!!

      Reply
  69. Larissa says

    10.12.20 at 12:01 am

    5 stars
    This pound cake is amazing. I followed the recipe exactly except I forgot to sift the flour and sprinkle with powdered sugar. I tried it with fresh strawberries and homemade whipped cream – strawberry shortcake with a twist! That was delicious but I think I like the cake by itself even better. It’s moist and dense with the perfect amount of coconut flavor. It’s heavenly! I can’t get enough of it and I will definitely make again. Thank you!

    Reply
    • Paula says

      10.13.20 at 1:11 pm

      Plain is my favorite way to eat pound cakes as well. Thank you for commenting!

      Reply
  70. Leanne says

    10.05.20 at 11:22 am

    5 stars
    This is the absolute best pound cake I have ever had. I followed all instructions except the sifted flour part, because I am lazy. I cannot imagine how much better it would have been. This cake needs nothing else… No glaze, cream, fruit or anything. Thank you.

    Reply
    • Paula says

      10.05.20 at 5:37 pm

      You’re my new favorite person!!! 😉 Seriously, thank you!

      Reply
  71. Rena says

    10.04.20 at 5:14 pm

    Does this cake need to be kept in the refrigerator?

    Reply
    • Paula says

      10.04.20 at 7:28 pm

      No, it doesn’t.

      Reply
  72. Patricia says

    09.12.20 at 8:57 am

    This is bar none the most delicious cake EVER! The flavor was intense and the texture was velvety and moist. I intend to make it again and again! Thank you for this amazing recipe!

    Reply
  73. Melodi says

    09.08.20 at 7:59 am

    4 stars
    I really want to give this pound cake 5 stars because it was the most delicious moist pound cake I’ve ever had.
    The crust was yummy and had that good bit of chew to it. Unfortunately the crust separated from the cake so it would not have been a pretty cake for a party. Thankfully it was just for my husband and myself so we happily ate the crust like a cookie. I thought I followed the recipe to a T. I even read through the links you had for making a great pound cake. The only things i can think of are these: i used jumbo eggs, I have not calibrated my oven in the last year,but i have had no other issues. Do you have any light to shed on this? I so want to make it for friends. Thank you. I love your web site.

    Reply
    • Paula says

      09.08.20 at 6:17 pm

      I never used to have this problem, then it started happening. I researched and tested and I think I was beating the eggs too long. I reduced the time I beat the mixture after I added the last egg and that worked. If you notice in the photos, this cake did it a little. My Whipping cream pound cake did too. It’s a fine line of whipping it enough to get air whipped in and over whipping it to prevent the top cracking. Good luck and please let me know if this works for you.

      Reply
  74. Portia says

    09.05.20 at 1:55 pm

    Does the 1/2 cup of solid shortening go into the batter or is it just for greasing the pan.? Wanting to make this cake tomorrow looks real good.

    Reply
    • Paula says

      10.04.20 at 3:40 pm

      The shortening and butter go in the batter. shortening to grease the pan is listed.

      Reply
  75. karen richards says

    09.05.20 at 8:54 am

    is the cream cheese at room temp or softened?

    Reply
    • Paula says

      10.16.20 at 11:37 am

      Well, Softened cream cheese, means that it is brought to room temperature.

      Reply
  76. Nancy says

    09.04.20 at 6:18 am

    Hi is there any other flowery alternatives you can use in your pound cakes ? We have gluten issues and cannot have anything with gluten in it. I was wondering if you had ever baked with coconut flour? It’s more dense. And almond flour may be too nutty? Thank you looks delicious can’t wait to try it

    Reply
    • Paula says

      10.16.20 at 11:38 am

      I have not tried gluten free flour, but I had a reader try and comment that hers turned out wonderful.

      Reply
  77. Debbie says

    08.18.20 at 4:05 am

    Is the flaked coconut sweeten or unsweetened?

    Reply
    • Paula says

      08.21.20 at 12:23 pm

      sweetened

      Reply
  78. Layne says

    08.09.20 at 3:58 pm

    Sweetened or unsweetened coconut flakes?

    Reply
  79. María says

    07.22.20 at 5:22 pm

    5 stars
    Like this recipe!! I’m gonna try it hope it comes really good!! I’m thinking to replace almond extract for coconut extract… I’m wanting that extra coconut flavor in it!! Can that be done? Thank you!!!..

    Reply
    • Paula says

      07.23.20 at 8:49 am

      Yes, coconut extract will be great in it.

      Reply
      • Terri Allen says

        08.15.20 at 10:56 pm

        5 stars
        This cake is crazy good! Even my family and friends that like coconut loved it. I got a email from my friend saying she was sorry for ever saying anything bad about coconut haha
        The crust just adds to the yummy! My grandsons friend offered my $20 to make him his own 😉

        Reply
        • Paula says

          08.16.20 at 12:36 pm

          I LOVE THIS!!! Thanks for sharing and I’m so happy you all liked it!

          Reply
  80. lisa g. says

    06.21.20 at 11:32 am

    Hi Paula. You recommend using a 12 cup bundt pan. My bundt pan holds 12 cups of water to the top of the pan. Will this cause the cake to over flow? Thank you for your delicious bundt cake recipes!

    Reply
    • Paula says

      06.21.20 at 5:37 pm

      Yes, your bundt pan will work.

      Reply
  81. Brie says

    05.27.20 at 4:17 pm

    I adore this recipe but I am allergic to coconut. Is there an alternative flavor I could use? Thanks!

    Reply
    • Paula says

      05.27.20 at 7:26 pm

      Yes, you can use lemon, almond, or vanilla. I love almond flavoring in pound cake

      Reply
  82. Raychel Jessen says

    05.10.20 at 5:57 pm

    5 stars
    Came out PERFECT – made it for Mother’s Day, and it was a total hit. Thanks for the wonderful recipe.

    Reply
  83. SHowell says

    04.20.20 at 10:40 am

    made this recipe over the weekend. Its very good. I used the tube pan as directed but I think next time I will use to small loaf pans.

    Reply
  84. Paula cooper says

    04.20.20 at 7:34 am

    5 stars
    The only pound cake I’ve made that came out perfect! Follow the directions exactly and don’t over-mix. So moist and not too sweet. I’ve made it without the coconut and flavoring and substituted vanilla flavoring. My go to recipe now. Thank you for all of the tips..

    Reply
    • Paula says

      04.20.20 at 7:38 am

      Yay!! So happy you liked it!

      Reply
  85. SHowell says

    04.18.20 at 6:50 pm

    Hi
    Instead of using the extracts , would it be ok to use fresh lemon juice?
    Thanks

    Reply
    • Paula says

      04.20.20 at 7:42 am

      Yes

      Reply
  86. Patsy says

    04.12.20 at 6:30 pm

    5 stars
    Loved this pound cake, used the sugar and Crisco to prepare the tube pan and it came out perfect, very moist. I did not use the almond extract.

    Reply
  87. alicia says

    03.16.20 at 2:17 pm

    Can I divide this up and bake in small loaf pans?

    Reply
    • Paula says

      03.27.20 at 9:05 am

      Yes.

      Reply
  88. SUSAN says

    03.04.20 at 10:46 pm

    Double checking: no leavening agent, baking soda or powder? Thank you..

    Reply
    • Paula says

      03.09.20 at 5:58 pm

      Nope, the eggs are the leavener.

      Reply
  89. lisa g. says

    02.14.20 at 2:35 pm

    Are you suppose to use a tube pan? I do have one .
    Do you grease the pan with shortening then cover it with sugar?
    Thank you for the great recipe!

    Reply
    • Paula says

      02.15.20 at 11:16 am

      I prefer a tube pan over a bundt pan. It’s easier to remove in my opinion. I do grease then use sugar.

      Reply
  90. Jack HoyJ says

    10.27.19 at 8:10 am

    Hi Paula,
    Why shortening instead of all butter? Also, coconut..sweetened or not? Thanks.

    Reply
    • Paula says

      10.27.19 at 9:09 am

      unsweetened coconut
      I prefer shortening because it doesn’t interfere with the coconut flavor. You can use butter if you prefer.

      Reply
  91. Rhonda says

    07.16.19 at 10:34 pm

    Made this tonight! Very moist inside and just crunchy enough on the outside..perfect consistency! This doesn’t need a glaze, it’s again perfect LOL! My only wish was that I didn’t add the almond extract! It takes a bit away from the coconut flavoring.

    Reply
  92. Cindy says

    05.04.19 at 7:08 pm

    How many 8 ounces of cream cheese? Sorry but it looks like 18 or 1 , 8 ounce block.

    Reply
    • Paula says

      05.04.19 at 10:24 pm

      8 ounces

      Reply
    • Deena B says

      06.13.19 at 12:50 pm

      Such a great cake. I served with sliced strawberries and whipped cream with coconut extract (nice flavor). The girls loved it!!

      Reply
  93. Julie says

    04.24.19 at 5:46 pm

    I made this cake for Easter. I’ve made a lot of pound cakes and by far this is the winner! I made a glaze using powdered sugar, coconut cream (found on the drink mixers aisle), lemon juice and almond extract, plus a little milk for consistency. Topped with toasted coconut. Will definitely make again and check out other pound cakes from this author.

    Reply
  94. Michelle Plaisance says

    03.21.19 at 2:57 pm

    What about loaf pans? I have four of them. Would that work just as well?

    Reply
    • Paula says

      03.21.19 at 5:01 pm

      Yes, I just prefer a tube pan for pound cake

      Reply
      • Katie says

        03.23.19 at 6:16 pm

        Making this for my moms birthday! How would timing be with a loaf pan? I am planning to do the same for now.

        Reply
        • Paula says

          03.26.19 at 10:16 am

          I would divide the batter equally into two 9×5-inch loaf pans. At 325 degrees I’d start checking it in the center at 45 minutes.

          Reply
      • Kristine says

        06.12.19 at 11:52 am

        Can you use coconut oil instead of solid vegetable shortening?

        Reply
        • Paula says

          06.12.19 at 6:20 pm

          You can but the taste and texture is not as good to me

          Reply
  95. Allison says

    03.19.19 at 9:27 am

    This looks amazing! I want to make this for my son’s birthday, do you think I’d need to double the recipe to have enough batter for three 9″ pans? (I want to make a three tiered cake). Thank you!

    Reply
    • Paula says

      03.20.19 at 12:40 pm

      No, you’ll have enough batter without doubling the recipe for 3 9-inch cake layers.

      Reply
  96. Janine says

    03.08.19 at 3:17 pm

    Paula,
    Do you have to adjust for high altitude with the cake?
    Janine

    Reply
    • Paula says

      12.01.19 at 4:23 pm

      I don’t have any experience baking at high altitude but this article may help: https://www.tasteofhome.com/article/how-to-overcome-the-challenges-of-high-altitude-baking/

      Reply
  97. Rita says

    08.18.18 at 12:43 pm

    What is a tube pan? I have a bunt pan…sorry about the spelling! Can’t wait to make your beautiful cake!!

    Reply
    • Paula says

      08.18.18 at 3:41 pm

      A tube pan has the smooth sides and comes in 2 sections. A bundt pan is fine to use, BUT it needs to be a deeper one (about 4 and 1/2 inches tall and 16 cups). Most bundt pans are about 3.5 inches tall or 12 cups. This cake has a lot of batter.

      If you don’t have the deeper size bundt pan, Fill you bundt pan not more than 1 inch from the top and make cupcakes with the remaining batter. Also, the smaller bundt cake will take less time to cook, start checking it at 33 minutes (at 325 degrees F)

      The cupcakes depending on the size will take 18 to 22 minutes for regular size

      Reply
  98. Terrie says

    05.04.18 at 4:48 pm

    I made this today!! It was so good.. we love coconut so I put 1-1/2 teaspoons of coconut extract & 1/2 of almond extract
    Then we did a thin glaze of 1/2 cup of confection sugar to 3 tablespoons to coconut rum an drizzled over after cake cooled AMAZING!!

    Reply
    • Paula says

      05.05.18 at 9:14 am

      Yummy!

      Reply
  99. Phyllis says

    04.30.18 at 7:30 pm

    You call this your Sour Cream Coconut Pound Cake yet I don’t see any sour cream in the recipe. This recipe says it’s Cream Cheese Pound Cake. Is there supposed to be another recipe here?

    Reply
    • Paula says

      05.02.18 at 7:11 pm

      It’s cream cheese

      Reply
  100. Kay says

    04.30.18 at 4:33 pm

    Why is it called “Sour cream coconut pound cake” then is switched to a Coconut cream cheese pound cake recipe

    Reply
    • Paula says

      05.02.18 at 7:11 pm

      It is cream cheese

      Reply
  101. Shelley says

    04.30.18 at 6:30 am

    What this recipe work in a bundt pan?

    Reply
    • Paula says

      05.02.18 at 7:14 pm

      If the bundt pan is at least 10 cup and 5 inches deep (most are not)

      Reply
  102. GRACE KARAUSKY says

    04.29.18 at 10:54 pm

    Why don’t any of your pound cakes use some baking powder or baking soda..????

    thanking you in advance…
    Grace

    Reply
    • Paula says

      05.02.18 at 7:15 pm

      I wrote about that in this post

      Reply
  103. cmarcieb says

    04.29.18 at 10:30 pm

    Since this recipe is copyrighted, does that mean that I cant run off a copy and give to my friend? I looked in your index and the pound cakes are listed there.
    I am not new and I read your recipes, family info, etc. when they appear. You will get this message twice because I left off half of my msg. the first time. I always enjoy your work.

    Reply
    • Paula says

      05.02.18 at 7:17 pm

      Sent here this link or click on the envelope at the top of the post to email it to her that way. https://www.callmepmc.com/sour-cream-coconut-pound-cake/

      Reply
  104. cmarcieb says

    04.29.18 at 10:22 pm

    Since this recipe is copyrighted, does that mean that I cant run off a copy and give to me friend?

    Reply
  105. Darla says

    04.29.18 at 7:12 am

    The recipe does not indicate when to add 1/2 cup of solid vegetable shortening. Is it necessary? And when is it added?

    Reply
    • Paula says

      04.29.18 at 6:04 pm

      shortening and butter are mixed with sugar, first step of recipe

      Reply
  106. Ann in Fort Wort says

    04.28.18 at 8:42 pm

    5 stars
    This recipe looks wonderful! Can’t wait to try. One question…can I use a different pan? Say a loaf pan (or 2) or a bundt pan?

    Reply
    • Paula says

      04.29.18 at 6:04 pm

      Yes, you can. you’ll need to adjust cooking time for loaf pans

      Reply
  107. Dallas says

    04.28.18 at 11:22 am

    3 cups of sugar sounds like a lot. Can I reduce it ? ( I don’t want to use artificial sweeteners. )
    Thank you

    Reply
    • Paula says

      04.29.18 at 6:03 pm

      Sounds like a lot but this is not an overly sweet cake. Typically in pound cakes the flour and sugar equal. I would not use artificial sweeteners (at all) but especially in baking

      Reply
  108. Britt in Denver says

    04.26.18 at 8:59 pm

    The Recipe and the Picture are here now! but a quick question:
    The recipe I see does not include Sour Cream. Is this correct? Maybe the cream cheese is substituted for the Sour Cream? Please let me know what’s up!

    Reply
    • Paula says

      04.28.18 at 10:33 am

      It should have been cream cheese. I tested both and liked the cream cheese better and forgot to change it until I saw you comment. I’ve had a time with getting this post correct. :/ So sorry for the confusion!

      Reply
  109. Georgia says

    04.26.18 at 1:51 pm

    Oh gosh,this looks so yummy~! I can’t wait to try this,thank you for sharing 😀

    Reply
  110. Joan murphy says

    04.25.18 at 8:26 pm

    Where is the sour cream? You have cream cheese in the recipe , but no sour cream . Is this right?

    Reply
    • Paula says

      04.28.18 at 10:34 am

      See reply to Britt in Denver

      Reply
  111. Debra Hall Jones says

    04.23.18 at 5:35 pm

    How much sour cream? None listed only cream cheese!

    Reply
    • Paula says

      05.02.18 at 7:19 pm

      no sour cream, just cream cheese

      Reply
  112. Debra Hall Jones says

    04.23.18 at 5:32 pm

    The recipe as written has no Sour Cream….only cream cheese. How much sour cream is needed?

    Reply
    • Paula says

      05.02.18 at 7:20 pm

      no sour cream, just cream cheese

      Reply
  113. pat no says

    04.23.18 at 12:22 pm

    where is the sour cream?

    Reply
    • Paula says

      05.02.18 at 7:20 pm

      no sour cream, just cream cheese

      Reply
  114. Kelly says

    04.23.18 at 10:17 am

    Love, love, love this!

    Reply
  115. ColleenB.~ Tx. says

    04.23.18 at 7:05 am

    Thank You.
    This looks delicious

    Reply
  116. Sally Wallach says

    04.21.18 at 7:53 am

    The recipe does not appear for me, either! 🙁

    Reply
  117. Terry Haus says

    04.21.18 at 7:49 am

    Can’t find recipe

    Reply
  118. DJ says

    04.21.18 at 7:48 am

    1 star
    There is the title for the sour cream coconut cake but no recipe or picture. It would be nice to have a picture and the recipe.

    Reply
  119. ColleenB.~ Tx. says

    04.21.18 at 7:27 am

    Unable to find your recipe for Sour Cream Coconut Pound Cake

    Reply
  120. alice kapitanyan says

    04.21.18 at 7:25 am

    THERE IS NO RECIPE FOR THIS PRINTED. IT IS NOT THERE.

    Reply
  121. mari says

    04.21.18 at 7:17 am

    Hi-
    Not seeing the recipe!

    Reply
  122. Gloria Mckinney says

    04.20.18 at 5:21 pm

    Where is the recipe for the Sour Cream Coconut pound cake?

    Reply

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