I’m sure you’ve had pound cake before. I like to experiment with classic recipes, so I took my mom’s old pound cake recipe and gave it a breath of new life!

My secret ingredient that I’ve added is coconut shavings. I chose the unsweetened kind, so they don’t add a lot of extra sugar. Instead, there’s just a hint of coconut flavor, a little texture, and they make the cake so fluffy!

Combine with sour cream in the mix, and you have a moist, soft, crumbly pound cake that even my mom said was the best she ever had.

 

Ingredients:

Cake

1/2 cup butter, softened

1 1/3 cup sugar

3 large eggs

1 1/2 cups flour

1/2 tsp salt

1/8 tsp baking soda

1/2 cup sour cream

2 tsp lemon zest

1 cup sweetened flaked coconut, divided

Lemon Glaze

2 cups confectioners sugar

2 tbsp milk

2 tsp fresh lemon juice

 

Instructions:

Preheat oven to 325 degrees. Spray a loaf pan generously with baking spray.   Beat butter in a stand mixer until creamy.  Add sugar gradually beating until light and fluffy.  Add eggs 1 at a time beating after each addition just until blended.  Stir together dry ingredients then add to the butter mixture alternately with the sour cream.  Beat at low speed after each addition just until blended.  Stir in lemon zest and 1/2 of the coconut.  Pour batter into prepared pan.  Bake for 1 hour and 5 minutes or until a toothpick comes out clean.  Cool in pan for 15 mins, then remove onto wire rack and let cool completely.

Whisk together all of the glaze ingredients.  Spoon glaze over cake and sprinkle with remaining coconut and lemon zest if desired.

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Quick Tip: Chop the flaked coconut into small pieces so the cake batter stays smooth.

Recipe and image courtesy of: Rosie’s Country Baking