Black Walnut Pound Cake
Prep time
Cook time
Total time
Serves: 12
  • 1 cup butter, softened
  • ⅓ cup shortening
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • ½ teaspoon baking soda
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 cup shredded coconut
  • 1 cup black walnuts
  1. Do NOT preheat oven.
  2. Beat butter and shortening until smooth and creamy.
  3. Add sugar and beat at medium speed for 5 minutes.
  4. Add eggs, one at a time and beat until well blended.
  5. In a small bowl combine the flour with the baking soda.
  6. Add the flour slowly into the butter/sugar mixture alternating with the milk just until blended.
  7. Stir in the vanilla and coconut.
  8. Fold the chopped walnuts into the batter and pour into a greased and floured 10-inch bundt pan.
  9. Place into a cold oven and bake at 325 degrees for 1¼ or 1½ hours until done. Test for doneness using a toothpick.
  10. Cool in pan for 30 minutes.
  11. Remove the cake from the pan to a rack and continue to cool.
  12. Glaze if desired.
You can also use standard walnuts or even pecans for this recipe.
Recipe by I Heart Kitchen at