Coconut Sour Cream Pound Cake

Ingredients

  • 1 cup vegetable shortening (such as Crisco®)
  • 3 cups white sugar
  • 6eggs
  • 1 cup sour cream
  • 3 cups sifted cake flour
  • ¼ teaspoon baking soda
  • 1 tablespoon coconut extract
  • Directions

  • Step 1

    Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.

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  • Step 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.

  • Step 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.

  • Step 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.

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