How to Make my Granny’s Coconut Pound Cake

Today I’m sharing how to make my Granny’s Coconut Pound Cake and the story of the original recipe card. Granny was an incredible cook and baker. Every single thing that she made was fresh and prepared to perfection. And every time I make this cake it comes out perfect, thanks to her original recipe card.

The actual recipe card is a story within itself. Since not all of my family members have the opportunity to edit my version of the story…I’ll give you a brief look at how the recipe card fell into my hands.

Granny’s Original Recipe Card

Several years ago I was reminiscing about this cake and decided to see if I could track down the recipe. My granny passed away when I was in college, so I wasn’t able to go directly to the source.

I was hoping that my dad had a copy of the recipe. The problem was he had moved off to Colorado a few years earlier and I didn’t know how to reach him (this is where I’ll leave out a few details).

So I decided to call my stepmom’s mom, Granny Helen (who lived in Texas at the time) and see if she knew how to reach my dad.

My dad answered the phone! I’m not kidding you! It had been over two years since I had heard his voice and he answered the phone.

I told him why I was calling and he said that he would get me the recipe.

A few days later, I received my Granny’s ORIGINAL recipe card in my Granny’s handwriting.

You’ll notice a few smudges on the card…I may or may not have shed a few tears that day.

Let’s Bake a Cake

Are you back? Anyone need a tissue or was it just me?

Ok, let’s make my Granny’s cake. A couple of things about the recipe…I had to Google oleo. Apparently oleo is margarine. And since we didn’t have any margarine in the house, I substituted salted butter. You’ll also notice that the original recipe calls for a tube pan and six eggs. That’s a fairly sizeable cake. I didn’t think Bill and I could manage to eat an entire cake, so I’ve cut the recipe in half and used a loaf pan.

Whipped Cream & Strawberries

Since berries are plentiful right now and prices are great, I decided to top the cake with homemade whipped cream and fresh strawberries. I’ve also included below a simple recipe for homemade whipped cream. If you’ve never tried making it yourself, this is the time. It is so good!

Getting Started

To begin, let’s get organized. Below you will find an overview of what is needed to make Granny’s Coconut Pound Cake with Whipped Cream and Strawberries: Ingredients, Kitchen Tools and Basic Steps.

Ingredients for Coconut Pound Cake

• 1 stick of butter (salted)
• 1/4 cup Crisco
• 3 Eggs
• 1/2 cup Milk
• 1 1/2 cups Sugar
• 1 1/2 cups Flour
• 1 cup Coconut Flakes
• 1/2 teaspoon Vanilla Extract (for cake)
• 1/2 teaspoon Lemon Flavoring
• 2 cups Fresh Strawberries
• 1 cup Heavy Whipping Cream
• 1 Tablespoon Confectioner’s Sugar
• 1 teaspoon Vanilla Extract (for whipped cream)

Kitchen Tools You May Need

• Assorted mixing bowls
• Measuring cups and spoons
• Hand held mixer
• Flour sifter
• Kitchen utensils-knife, pastry spatula, spoon
• Parchment paper baking sheets
• Loaf Pan
• Non-stick baking spray
• Cooling rack
• Chopping board

Basic Steps

1. Preheat oven to 325 degrees
2. Line loaf pan with parchment paper, spray ends of pan if needed
3. Cream butter, crisco and sugar untill fluffy
4. Add one egg at a time, beat well
5. Sift 1/2 of your flour into the bowl and add 1/2 of your milk. Combine.
6. Repeat, adding the 2nd half of your sifted flour and milk to the bowl. Combine.
7. Add coconut, vanilla extract and lemon flavoring. Combine.
8. Pour into your lined loaf pan.
9. Bake at 325 degrees for 1 hour, 15 minutes.
10. Remove from oven and allow to cool completely on a cooling rack.
11. Clean and slice your strawberries, set aside.
12. Add 1 cup heavy whipping cream to a chilled mixing bowl.
13. Beat with chilled beaters.
14. Right before soft peaks form, add the confectioners sugar and vanilla extract.
15. Beat until soft peaks form.
16. Top the cooled cake with whipped cream and strawberries.
17. Serve immediately.

The Recipe Card

Let’s Make a Coconut Pound Cake with Whipped Cream and Strawberries

To get started baking there are two things that I always do first: 1. preheat the oven and 2. pull out all of my ingredients.

How to Make the Coconut Pound Cake

The pound cake cooks slowly at a low temperature, set your oven at 325 degrees. Your butter will also need time to come to room temperature before starting your recipe.

Place your parchment paper on your loaf pan. I like to place it so that there is extra paper on the sides that I can use to lift the cake out of the pan. If needed, spray non-stick baking spray on the ends of the pan not covered by the parchment paper.

Begin the recipe by creaming together the butter, Crisco and sugar until fluffy. I used a hand mixer.

Next, add 1 egg at a time and beat well. As a general rule when baking, crack your eggs into a separate bowl and make sure none of the egg shell has slipped by before adding eggs to a recipe.

Next sift 1/2 of your flour directly into the mixture and add 1/2 of your milk. Combine and then repeat (sifting 1/2 of your flour directly into the mixture and adding the other 1/2 of your milk). Combine.

The final step for your cake mixture is adding the coconut, vanilla extract and lemon flavoring. Combine.

Pour the mixture into the lined loaf pan. Even the mixture out and place in your preheated oven.

Bake for 1 hour 15 minutes at 325 degrees. The cake will be a beautiful dark golden brown when done.

After baking, remove the cake from the loaf pan and cool completely on a cooling rack.

How to Make the Whipped Cream

Next up, let’s make the whipped cream and strawberry topping.

Wash, hull and slice your strawberries. Set aside.

In a chilled mixing bowl, beat your heavy whipping cream (preferably with chilled beaters). Right before a soft peak forms, add the confectioners sugar and vanilla extract.

Beat until soft peaks form.

Top your cake (after completely cooled) with whipped cream and berries.

Serve immediately or refrigerate.

Tips and Other Ideas

So you’ve decided to make a pound cake…you are going to be so happy about your decision! Here are a few tips and ideas.

• Don’t undercook your pound cake. It’s ok if the outside is beautiful golden brown in color. Just use a long toothpick to test.
• Want to make perfect whipped cream? Chill your mixing bowl and beaters first. After putting the cake on to bake, I cleaned my beaters and place them along with a mixing bowl in my refrigerator to chill for a few hours.
• Get creative, and substitute the strawberries for your favorite berries. Want to make a red and blue dessert, add blueberries or blackberries. Rather have raspberries, feel free to switch it out.
• Use an oven thermometer to test that your oven temperature is correct.
• Use pre-cut parchment baking sheets. So convenient and just the right size.

Fun Facts-Granny Pennington

Granny to me, Blanche Pennington to others, is where my love of antiques, quilts and baking originated. She was the sweetest and most talented woman.

Her desserts were incredible and every meal she prepared was fresh from the garden. Her home was filled with beautiful collections and I loved seeing what she had added each time I visited. I remember her having so many tea cups that my grandfather built her a shelf around the entire dining area for her to display the beautiful china.

She also handmade matching outfits my dolls and me. And, my mom and me. Not only could she sew, she could quilt. Someday I’ll tell you the story of the quilt she made me but never had a chance to give me. Tissues will be needed…again.

Until then…follow me on Instagram for daily life and family fun.

Enjoy your Coconut Pound Cake!

Drop me a comment below and let me know if you make my Granny’s Coconut Pound Cake. What berries did you use? Did you add the whipped cream and strawberries?

In the Mood to Bake another Recipe? Try one of these…

Strawberry Galette with Honey and Mascarpone

Sugar Cookies Perfect for Teatime

Homemade Cheddar and Parmesan Biscuits

Happy Baking!

X Penny Pennington Weeks