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Coconut Sour Cream Pound Cake

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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.

  • 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

Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 slice
Servings Per Container: 16

Amount Per Serving

Calories 680 Calories from Fat 280
% Daily Value*
Total Fat 31.1g 48%
Saturated Fat 11.2g 56%
Trans Fat 0g 0%
Cholesterol 120mg 40%
Sodium 504mg 21%
Total Potassium 0mg 0%
Total Carbohydrate 94.8g 32%
Dietary Fiber 0.7g 3%
Sugars 67.1g 0%
Protein 8.5g 0%
Vitamin A 6% Vitamin C 0%
Calcium 10% Iron 3%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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