Coconut And Orange Pound Cake Food

COCONUT AND ORANGE POUND CAKE

Steps:

• Preheat the oven to 325 ºF.
• Grease a tube pan and dust with flour.
• Sift flour, salt and baking soda in a medium pan.
• Add coconut to dry ingredients and mix with a whisk.
• In a large stand mixer bowl, cream the butter and sugar in a stand mixer until fluffy. About 4 to 5 minutes on medium high.
• Lower the stand mixer to medium and add one egg at a time.
• With the mixer still running at medium speed, add orange juice and orange zest.
• Stop the mixer and remove the bowl. Pour the dry ingredients and sour cream into the large bowl and mix until completely incorporated.
• Pour batter into greased pan and place in the oven on the middle rack.
• Bake for 90 minutes.
• Remove the cake from the oven and let cool for 20 (or more for heavy pans) minutes in the pan.
• Slide a sharp knife around the cake to loosen it and turn it onto a large plate, then back onto a cake platter/plate.
• Once the cake is cool, whisk the icing sugar and ¼ cup + 1 tbs of orange juice until thickened.
• Pour the glaze over the cooled cake.

ORANGE COCONUT POUND CAKE

Steps:

• Grease and flour 10-inch tube pan.
• Preheat oven 350°.
• Cream margarine, shortening, and sugar till light and fluffy, about 10 minutes.
• Beat in eggs 1 at a time, beating well after each one.
• Add extract, zest and juice; combine well.
• Alternately add flour and milk, beating well after each addition.
• Add coconut and beat 1 minute.
• Pour into prepared pan; bake 1 hour and 15 minutes till test done.
• Cool 15 minutes remove to wire rack to cool completely.

ORANGE-COCONUT POUND CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a large tube pan and line the bottom of the pan with greased waxed paper.
• Sift together the flour, baking powder and salt. Combine the cream of coconut and orange juice.
• With an electric mixer at medium speed, cream the butter until light and fluffy.
• While still beating, add the sugar a little at a time until all the sugar is incorporated into the mixture.
• Add eggs one at a time, beating well after each addition.
• Alternate adding the flour and liquid, beating after each addition.
• At low speed stir in the extracts and orange peel.
• Pour batter into the tube pan and bake for about 1 hour 15 minutes, or until a toothpick inserted near the center comes out clean.
• Make the glaze just before the cake comes out of the oven.
• Combine all glaze ingredients in a small saucepan.
• Cook over low heat until warmed through and butter is melted. Do not boil.
• Drizzle over warm cake.

COCONUT POUND CAKE

Steps:

• In a large bowl, cream the butter, shortening, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture just until combined. Fold in coconut. Transfer to a greased and floured 10-in. tube pan., Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

COCONUT POUND CAKE

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.