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Coconut Almond Pound Cake with Mango Sauce

August 22, 2010

If you enjoy pound cake you can turn it into a million different desserts.  Coconut was always a favorite for many desserts and by adding some almonds will bring the everyday pound cake to a tropical delight.  A neighbor gave me a couple of mangoes the other day and I knew immediately which cake this wonderful mango sauce would be topping. 

Coconut Almond Pound Cake


  • 1/2 C. Butter (softened)
  • 1/2 Shortening
  • 1 Package ( oz.) Cream Cheese (softened)
  • 3 C. Sugar
  • 6 Eggs
  • 1 t. Coconut Extract
  • 1 t. Almond Extract
  • 3 C. All-Purpose Flour
  • 1/4 t. Baking Soda
  • 1/4 t. Salt
  • 1 1/4 C. Flaked Coconut
  • Confectioners Sugar (for dusting top of cake)
  • Handful of Toasted Coconut (garnish)
  • Handful of Chopped Almonds (garnish)



  1. In a large bowl cream the butter, shortening, cream cheese and sugar until light and fluffy
  2. Add eggs, one at a time while beating well after each egg
  3. Beat in the extracts
  4. Combine the flour, baking soda and salt
  5. Gradually add to the creamed mixture just until combined
  6. Fold in the coconut
  7. Transfer to a 10″ greased and floured tube pan
  8. Bake at 325 degrees for 1 1/2 hours (or until a toothpick inserted near center comes out clean)
  9. Cool for 10 minutes before removing from the pan to a wire rack to cool completely
  10. Dust with confectioners sugar
  11. Serve slices of cake with some mango sauce, chopped almonds and toasted coconut for garnishes

 (Serves 10-12)

Adapted from “Betty Cheney”

Mango Sauce


  • 2 Mangoes (peeled, seeded and finely chopped
  • 3 t. Cornstarch
  • 3 t. Sugar
  • Dash of Ground Cinnamon
  • Dash of Ground Nutmeg



  1. Combine the mango with cornstarch and sugar in a saucepan (puree now if you desire, some people puree the mango first, I prefer it a bit lumpy with the fruit and skip that step)
  2. Bring to a boil while stirring constantly
  3. Reduce the heat and cook while stirring for an additional 1-2 minutes
  4. Remove from heat and stir in the cinnamon and nutmeg
  5. Use warm or cover and chill (up to a few days) for future use


(Makes about 1 1/2 C.)

Adapted from “Frieda’s Inc.”

One Comment leave one →
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