COCONUT AND PASSION FRUIT POUND CAKE
This one is for my mom. It's a simple pound cake inspired by the flavors of her tropical home. True pound cake relies on the lift that comes from creaming the butter and sugar perfectly. This recipe includes a little bit of insurance in the form of baking powder. It's a great beginner cake. Easy to make yet special. In most recipes, I call for unsweetened shredded coconut, but this loaf is an exception. The sugar and moisture that comes from classic sweetened shredded coconut is important for the soft texture of this cake.
Provided by Samantha Seneviratne
Categories dessert
Time 3h20m
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
- Spread the coconut in a single layer on a baking sheet. Bake until golden brown, 5 to 10 minutes. Transfer the toasted coconut to a plate to cool. Keep the oven on for baking the cake.
- Meanwhile, in a large bowl, whisk together the flour, baking powder, and salt. In a 2-cup measuring cup, whisk together the buttermilk and the passion fruit pulp and seeds.
- With an electric mixer on medium speed, beat the butter, sugar, and coconut oil in a large bowl until pale and fluffy, about 3 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl occasionally.
- Alternate adding the flour mixture and the buttermilk mixture to the egg mixture, starting and ending with the flour mixture. Stir in 1 cup of the toasted coconut.
- Transfer the batter to the prepared pan and smooth the top. Sprinkle the top with the remaining 1/4 cup of toasted coconut. Bake until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Transfer the pan to a wire rack to cool for 1 hour, then remove the cake from the pan and let cool completely.
COCONUT POUND CAKE
From my childhood. Everyone requests this cake. So lovely, so easy, so tasty. My mother's favorite cake.
Provided by Codychop
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat everything together for 2 minutes if using a mixer.
- Pour into a greased and floured bundt pan.
- Bake for 1 hour at 325.
Nutrition Facts : Calories 430.1, Fat 21.7, SaturatedFat 5.3, Cholesterol 85.7, Sodium 568.9, Carbohydrate 54.5, Fiber 0.9, Sugar 36, Protein 5.2
GLAZED COCONUT POUND CAKE
This is a moist and delicious pound cake that my family has been serving for special occasions for years. It's easy to make and even easier to eat! It can be topped with all kinds of goodies (whipped cream, strawberries, ice cream, etc.) to make it even better!
Provided by The Giggle Box
Categories Dessert
Time 1h45m
Yield 1 Cake
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Cream sugar and Crisco.
- Add eggs, 1 at a time, beating well after each.
- Add Flavoring.
- Sift dry ingredients together and add alternating with the milk--begin and end with the flour.
- Bake in greased and floured tube pan for 1 hour and 20 minutes. You might want to start checking on this after 1 hour - sometimes my cake is finished about then.
- When cake is almost finished, start making the glaze.
- To make the Glaze: Put all ingredients for the glaze in pot and cook over medium heat.
- Let mixture boil for 5 minutes. It will bubble so you will need to watch it carefully so it won't boil over onto your stove - trust me, you don't want that to happen.
- When removed from the oven, pour glaze over the cake while it is still in the pan and let sit at least 8 hours or overnight.
- To remove from the pan, place the cake in the oven at 250°F for 5 minutes or long enough to loosen to the sugar glaze surrounding the cake.
- The cake should slide out of the tube pan easily - if it does not, put it back into the oven for a few more minutes and then try again.
Nutrition Facts : Calories 7219.2, Fat 265.2, SaturatedFat 92.3, Cholesterol 947.4, Sodium 2796.4, Carbohydrate 1168.2, Fiber 7, Sugar 825.6, Protein 67.3
PASSION FRUIT POUND CAKE
Categories Cake Fruit Side Bake Passion Fruit
Yield makes one 9-inch (23-cm) loaf cake; 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) loaf pan, dust it with flour, and tap out any excess. Line the bottom with a rectangle of parchment paper.
- To make the cake, in a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, 1 cup (200 g) sugar, and the orange zest on medium speed until light and fluffy, 3 to 5 minutes.
- In a small bowl, beat together the eggs and vanilla. With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated. (The mixture may look curdled, which is normal.)
- Using a rubber spatula, stir the flour mixture into the butter-sugar mixture by hand just until combined. Don't overmix. Scrape the batter into the prepared loaf pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool about 15 minutes.
- While the cake is cooling, prepare the glaze. In a small bowl, very gently stir together the passion fruit juice and 1/3 cup (65 g) sugar. Don't let the sugar dissolve.
- Loosen the cake from the loaf pan by running a knife around the sides of the cake. Invert the warm cake out of the pan, peel off the parchment paper, and turn it right side up onto a plate.
- Using a wooden skewer, pierce the top of the cake all the way through to the bottom about 50 times. Spoon half of the glaze over the top of the cake. Turn the cake on each of its sides, spooning the rest of the glaze over so that the cake is evenly coated. Sop up the glaze that collects in the plate by rubbing the bottom and sides of the cake in it.
- Serving
- Serve the sliced cake just as it is or with a compote of fresh tropical fruit or berries.
- Storage
- Store the cake loosely wrapped in plastic wrap, to keep the glaze crisp.
- Variation
- To make ORANGE POUND CAKE, replace the passion fruit juice in the glaze with 1/2 cup (125 ml) freshly squeezed orange juice.
- tip
- To strain fresh passion fruit pulp, halve the fruits, scoop the pulp into a mesh strainer set over a bowl, and press the pulp to separate the seeds from the juice. You can find frozen passion fruit purée in Latin markets as well as online (see Resources, page 270).
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Reviews 2Estimated Reading Time 3 minsServings 12Total Time 1 hr 15 mins
- Place the butter, coconut oil, vanilla, banana and sugars in the bowl of a food processor or Thermomix and whiz them together until they are light and fluffy.
- Scrape down the sides again and add the almond meal, passionfruit, flour, coconut and baking powder and mix just until combined.
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- Preheat the oven to 350°. Line the bottom of three 8-inch round cake pans with parchment paper and spray with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle, mix the flour, sugar, baking powder and salt at low speed. Mix in the butter, coconut milk, water and vanilla until combined. Scrape down the bowl and beat at high speed until very smooth, 2 minutes.
- In a medium bowl, using an electric mixer, beat the egg whites until soft peaks form, 2 minutes. Fold half of the egg whites into the batter until incorporated, then fold in the remaining whites until no streaks remain. Divide the batter among the cake pans. Bake for about 45 minutes, until a toothpick inserted in the centers comes out clean. Cool the cakes in the pans on a rack for 15 minutes, then invert them and let cool completely, about 2 hours.
- In a saucepan, whisk the sugar and cornstarch. Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes. Remove from the heat; whisk in the butter, 1 tablespoon at a time, until incorporated. Scrape the filling into a glass bowl, press a sheet of plastic wrap on the surface and refrigerate until chilled, about 2 hours.
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