Description
A rich and moist pound cake infused with fresh strawberries, coconut, and pecans, topped with a creamy strawberry cream cheese frosting.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar (adjust for consistency)
- ¼ cup mashed fresh strawberries
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F. Grease and flour a bundt pan.
- Cream butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Whisk flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and buttermilk to the batter, starting and ending with dry ingredients.
- Fold in vanilla, strawberries, coconut, and pecans.
- Pour batter into prepared pan and bake for 75-90 minutes or until a toothpick comes out clean.
- Cool cake in pan for 15 minutes, then transfer to a wire rack.
- For frosting, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, mashed strawberries, vanilla, and salt.
- Frost cooled cake and serve.
Notes
- Use room temperature ingredients for best results.
- Adjust frosting consistency with more or less powdered sugar.
- Store cake covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: strawberry pound cake, Italian cream cake, homemade dessert