Coconut Sour Cream Pound Cake

Recipe View 5 mins Preheat oven to 300 degrees F (150 degrees C). Generously grease and flour a 9-inch tube pan, ensuring every nook and cranny is coated for easy release. (5 minutes)

Recipe View 7 mins In a large bowl, cream together the vegetable shortening and sugar using an electric mixer until light and fluffy, about 5-7 minutes. This crucial step incorporates air, resulting in a tender cake.

Recipe View 5 mins Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This prevents curdling and ensures a smooth batter. (3 minutes)

Recipe View 2 mins Gently mix in the sour cream until the batter is smooth and homogenous. (2 minutes)

Recipe View 5 mins In a separate bowl, whisk together the sifted cake flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten and result in a tough cake. (5 minutes)

Recipe View 2 mins Stir in the coconut extract until evenly distributed throughout the batter. (1 minute)

Recipe View 1 hrs 20 mins Pour the batter into the prepared tube pan, spreading it evenly. (1 minute)

Recipe View 2 hrs Bake in the preheated oven for 1 hour and 20 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. (80 minutes)

Recipe View Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to retain its shape. (15 minutes)