COCONUT POUND CAKE
Coconut oil and coconut milk add a tasty tropical essence to this moist pound cake. Be sure to buy unrefined virgin coconut oil, as it has the best coconut flavor and aroma. Coconut oil is much easier to measure and incorporate when it has been softened than at room temperature, when it is firmer. Try popping it into the microwave for very short bursts, about 5 seconds each, until it is roughly the same consistency as softened butter.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan, making sure to shake out any excess flour.
- In a medium bowl, whisk the 2 cups flour with the baking powder and salt.
- In a large bowl and using an electric mixer on medium-high, beat together the butter and sugar until fluffy, about 2 minutes. With the machine running, beat in the coconut oil, scraping down the bowl often, until combined. Beat in eggs one at a time, beating to blend between additions.
- Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of the toasted shredded coconut, and beat just until combined. Do not overmix.
- Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the top.
- Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
- Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month.
COCONUT POUND CAKE
Categories Cake Dessert Bake Quick & Easy Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.
- Whisk together flour (2 cups), baking powder, and salt in a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
- Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.
- Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.
COCONUT POUND CAKE
My grandchildren love this recipe for a coconut-flavored pound cake.
Provided by Janie Carter
Categories Desserts Cakes Pound Cake Recipes
Time 1h25m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
- In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
- Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
- To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 61.4 g, Cholesterol 102 mg, Fat 20 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 11.1 g, Sodium 195 mg, Sugar 46.1 g
"AUNT JOHNNIE'S" POUND CAKE
This pound cake is a must try if you love the taste of a dense, moist and rich dessert cake. Served with fruit and whipped cream, with a sauce or plain, this pound cake will fill your needs. I found this recipe on All Recipes and thought I should share it here.
Provided by Bev I Am
Categories Dessert
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300ºF.
- Lightly grease and flour a 10 inch Bundt pan.
- Cream shortening, butter and sugar until light and fluffy with an electric mixer
- (This will take a while).
- Add eggs one at a time, beating well after each addition.
- Beat in almond extract.
- In another bowl, combine baking powder and flour.
- Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
- Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 650.5, Fat 32.4, SaturatedFat 15.6, Cholesterol 158, Sodium 196.8, Carbohydrate 83.6, Fiber 0.7, Sugar 50.4, Protein 7.5
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