Coconut Sour Cream Pound Cake Delight

Follow our step-by-step guide on how to make Coconut Sour Cream Pound Cake Delight.

1. Step 1

   Start by preheating your oven to a cozy 300°F (150°C). While the oven warms up, take a moment to grease and flour a 9-inch tube pan, ensuring your cake will slide out effortlessly once baked.

2. Step 2

   In a large mixing bowl, combine the vegetable shortening and white sugar. Using an electric mixer, beat them together until the mixture becomes creamy and smooth, creating a delightful base for your cake.

3. Step 3

   Next, add the eggs one at a time, allowing each egg to fully blend into the mixture before introducing the next. This step is crucial for achieving that light, airy texture we all love in a pound cake.

4. Step 4

   Once the eggs are well incorporated, gently fold in the sour cream until the mixture is smooth and luscious. This will add moisture and richness to your cake.

5. Step 5

   Now, it's time to gradually stir in the sifted cake flour and baking soda. Mix until the batter is smooth and free of lumps, then add the coconut extract for that tropical twist. The aroma will be irresistible!

6. Step 6

   Carefully scoop the batter into your prepared tube pan, spreading it evenly to ensure even baking.

7. Step 7

   Place the pan in the preheated oven and bake for about 1 hour and 20 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs clinging to it. This is the moment of truth!

8. Step 8

   Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. The anticipation will be worth it!