Coconut Sour Cream Pound Cake

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  • Prep Time
    15 Minutes

  • Cook Time
    90 Minutes

  • Servings


  • 1 cup Vegetable Shortening
  • 3 cups White Sugar
  • 6 Eggs
  • 1 cup Hiland Sour Cream
  • 3 cups Cake Flour, sifted
  • 1/4 teaspoon Baking Soda
  • 1 tablespoon Coconut Extract


  • Preheat oven to 300 degrees F (150 degrees C).
  • Grease and flour a 9-inch tube pan.
  • 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 Hiland Sour Cream until smooth.
  • 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.
  • 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.