Description

A rich, moist Italian cream pound cake infused with sweet coconut, crunchy pecans, and juicy strawberries, topped with a fresh strawberry glaze. Perfect for summer or any festive occasion.

Ingredients

1 cup unsalted butter, softened

1/2 cup coconut oil or vegetable oil

2 1/2 cups granulated sugar

5 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 cup sweetened shredded coconut

1 cup chopped pecans

1 cup finely diced fresh strawberries

1 1/2 cups powdered sugar

2–3 tablespoons strawberry puree (made by blending fresh strawberries)

1/2 teaspoon vanilla extract (for glaze)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
In a large bowl, cream the butter, oil, and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients and buttermilk to the creamed mixture, alternating between them, beginning and ending with the flour.
Gently fold in the shredded coconut, chopped pecans, and diced strawberries (toss strawberries in a bit of flour beforehand).
Pour the batter into the prepared pan, smooth the top, and bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Prepare the glaze by whisking together the powdered sugar, strawberry puree, and vanilla extract until smooth.
Drizzle the glaze over the cooled cake before serving.

Notes

Flouring the strawberries before adding them to the batter helps prevent them from sinking.

Frozen strawberries can be used if well-thawed and drained.

Walnuts or slivered almonds can be used instead of pecans.

To make buttermilk substitute: mix 1 tbsp lemon juice or vinegar with 1 cup milk.

The cake freezes well—wrap slices individually and freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 75–85 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 485
Sugar: 38g
Sodium: 190mg
Fat: 27g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg