Coconut Pound Cake Using Coconut Milk Food

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COCONUT POUND CAKE



Coconut Pound Cake image

Make and share this Coconut Pound Cake recipe from Food.com.

Provided by Mark H.

Categories     Dessert

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 12

1 1/2 cups butter, softened
3 cups sugar
6 eggs
3 cups flour
1/4 teaspoon baking soda
8 ounces sour cream
1 teaspoon coconut extract
1 teaspoon rum extract
1 cup flaked coconut
1 cup water
1 cup sugar
1 teaspoon almond extract

Steps:

  • Preheat oven to 350.
  • Grease a bundt cake pan or a 10-inch fluted tube pan.
  • Cream together butter and sugar in a mixing bowl.
  • Add eggs one at a time, beating well after each one.
  • In a separate bowl, sift together flour and baking soda.
  • Add sour cream, Coconut extract, and Rum extract to the sugar/butter/egg mixture and cream well.
  • Add flour and baking soda and mix into a batter.
  • Stir flaked coconut into the batter.
  • Spoon batter into the greased pan.
  • Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.
  • Remove from oven and allow to cool 15 minutes before removing from pan.
  • While cake is cooling, make the syrup by combining the water and sugar in a small saucepan.
  • Cook over medium heat for 5 minutes, stirring frequently.
  • Remove from heat and stir in Almond extract.
  • Before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom.
  • Invert cake onto a serving plate and brush on the remaining syrup.
  • Allow the cake to completely cool, then serve.
  • Store leftovers in an air-tight container.

Nutrition Facts : Calories 343.3, Fat 16, SaturatedFat 9.9, Cholesterol 87.8, Sodium 126, Carbohydrate 47.3, Fiber 0.6, Sugar 34.9, Protein 3.7

COCONUT POUND CAKE (USING COCONUT MILK)



Coconut Pound Cake (Using Coconut Milk) image

I was looking online for a coconut pound cake that used coconut milk and came across one that was similar to the one that I wanted. However, I made quite a few changes and I believe that it has been perfected :-) This pound cake has a wonderfully rich coconut flavor b/c it uses coconut milk. The coconut milk and coconut are both un-sweetened, so you may add a little more sugar if you'd like, but this recipe is great even if you don't have a "sweet tooth". ADDITIONAL NOTES: After readin some of the reviews, I tried this same recipe and added a "Brown suger Toasted Coconut Glaze". It makes it even better. See below

Provided by chef_cmontes

Categories     Dessert

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 14

4 eggs
2 cups all-purpose flour
3/4 cup butter, softened
3/4 cup coconut milk, unsweetened
1/2 cup shredded coconut, unsweetened
1 3/4 cups sugar
1 tablespoon pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon vanilla
1/2 cup coconut, toasted
2 tablespoons coconut milk

Steps:

  • Preheat over to 325 degrees.
  • Greese and flour 1 loaf pan, set aside.
  • In a mixing bowl, mix softened butter and sugar together until fluffy.
  • In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
  • Add eggs, one at a time into butter/sugar mixture. Mix well.
  • Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
  • Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
  • If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.

COCONUT POUND CAKE



Coconut Pound Cake image

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

2 cups white sugar
1 cup butter
5 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ cup milk
3 ½ ounces flaked coconut
1 teaspoon coconut extract
1 cup white sugar
¼ cup water
1 teaspoon coconut extract
½ cup chopped walnuts

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

COCONUT BUNDT CAKE



Coconut Bundt Cake image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 14

Nonstick baking spray, for pan
2 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
2 teaspoons baking powder
2 sticks unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned unsweetened coconut milk
Pineapple Glaze, recipe follows
1/2 cup flaked coconut
2 cups powdered sugar
4 tablespoons pineapple juice

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a Bundt pan with nonstick baking spray and dust with flour.
  • In a small bowl, whisk together the flour, salt, and baking powder.
  • In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.
  • Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.
  • Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.
  • In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.

COCONUT POUND CAKE



Coconut Pound Cake image

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

6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature, plus more for greasing the pan
2 cups/256 grams all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup/200 grams granulated sugar
6 tablespoons/85 grams softened coconut oil
3 large eggs, at room temperature
1 cup/240 milliliters canned coconut milk
1 packed cup/85 grams plus 2 tablespoons sweetened shredded coconut, toasted (see Note)

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



Coconut Pound Cake image

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

2 cups all-purpose flour plus additional for dusting
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled

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 CAKE



Coconut Cake image

Provided by Damaris Phillips

Categories     dessert

Time 2h25m

Yield 12 serving

Number Of Ingredients 14

Cooking spray, for the cake pans
2 cups (4 sticks) unsalted butter, at room temperature
2 2/3 cups granulated sugar
7 large eggs
1 1/3 cups coconut milk
2 teaspoons vanilla extract
2 1/2 teaspoons coconut extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
1 pound cream cheese, cold
1/2 to 2/3 cup granulated sugar
1 cup heavy cream, cold
6 ounces sweetened shredded coconut

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with cooking spray and line the bottoms with parchment paper. Set aside.
  • Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium until light and fluffy. Add the eggs one at a time, scraping down the sides as needed to make sure everything is getting incorporated.
  • In the liquid measuring cup the coconut milk is measured in, stir in the vanilla and coconut extracts. Set aside.
  • In a large bowl, whisk together the flour, baking powder, and salt. Add one third of the flour mixture to the butter mixture and mix until just combined. Add half of the coconut milk and mix. Continue this way until the flour and coconut milk are all added and combined. Divide the mixture among the three cake pans (use an ice cream scoop to ensure you evenly divide the batter) and bake until a toothpick inserted into the center comes out clean, and the top is golden, 45 to 55 minutes. Let cool in the pans for 15 minutes, then invert onto wire racks to remove from the pans. Let cool completely before frosting.
  • Meanwhile, make the frosting: In the bowl of a stand mixer with the whisk attachment, cream together the cream cheese and sugar. It will seem gritty but that's ok. Turn on low speed and slowly stream in the heavy cream. It is going to seem weird and soupy, but then magically the cream will melt the sugars and whip and you'll have beautiful cream cheese frosting. Just mix slowly until this happens, 2 to 3 minutes.
  • To frost and decorate the cake: Level the layers if the center is domed. Add a small amount of frosting to your cake plate or cutting board and add the first layer, cut side down. This will ensure the cake stays anchored to the board. Add a large dollop, or about a quarter of the frosting, to one layer of cake and distribute evenly all the way to the edges. Add the second layer and another quarter of frosting. Add the third layer. Frost the top and then the sides of the entire cake with the remaining half of frosting. Press the coconut to the sides and top.
  • Now you are ready to enjoy a huge slice with cup of coffee or tea.

COCONUT POUND CAKE



Coconut Pound Cake image

This is the most moist pound cake with a fabulous coconut flavor. It came from the San Antonio Junior League Cookbook.

Provided by texasjj

Categories     Dessert

Time 1h10m

Yield 1 cake, 12-15 serving(s)

Number Of Ingredients 12

2 cups sugar
1 cup Butter Flavor Crisco
1 pinch salt
5 eggs
2 teaspoons coconut extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 cup milk
1 (3 1/2 ounce) can angel flake coconut
1 cup sugar
2 teaspoons coconut extract
1/2 water

Steps:

  • Preheat oven to 325 degrees.
  • In a large mixing bowl, cream sugar, shortening, and salt.
  • Add eggs one at a time, mixing well after each addition.
  • Add extract and mix well.
  • In a separate bowl, sift flour and baking powder.
  • Add milk to creamed mixture.
  • Add flour mixture to creamed mixture.
  • Fold in coconut.
  • Bake in a greased and floured bundt pan for 1 hour.
  • About 10 minutes before cake is done, combine sugar, extract and water in a small saucepen.
  • Bring to a boil and boil one minute.
  • Pour over cake immediately after removing cake from the oven.
  • Let cake sit 30 minutes before removing from pan.

Nutrition Facts : Calories 501.1, Fat 22, SaturatedFat 10, Cholesterol 88.5, Sodium 117.6, Carbohydrate 71, Fiber 1.4, Sugar 53.1, Protein 5.4

POUND CAKE WITH COCONUT OIL



Pound Cake with Coconut Oil image

Extra-virgin coconut oil is the key to the velvety, smooth texture of this cake. It's moist but with a fine crumb, and every bit as rich as a pound cake should be. Don't expect a coconut taste, it gently disappears into the background.

Provided by Shannon Clayton Flanagan

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h20m

Yield 12

Number Of Ingredients 15

3 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup sour cream
½ cup milk
3 tablespoons vanilla extract
1 tablespoon almond extract
3 cups white sugar
1 cup extra-virgin coconut oil, at room temperature
½ cup unsalted butter, softened
5 large eggs
1 tablespoon lemon zest
1 cup powdered sugar
3 tablespoons lemon juice, or more to taste
1 teaspoon lemon zest

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  • Mix flour, baking powder, and salt together in a bowl and set aside. Place sour cream and milk into a mixing cup, add vanilla and almond extract, and stir well to incorporate.
  • Cream sugar, coconut oil, and butter together in a large mixing bowl on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add lemon zest and stir well. Beat in the flour mixture with the sour cream mixture, beginning and ending with the flour mixture. Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
  • While cake is baking, mix powdered sugar, lemon juice, and lemon zest for together in a bowl to make the glaze.
  • Cool cake on a wire rack for 10 minutes. Turn out onto a plate. Spoon 1/2 of the glaze onto the hot cake. Let cool, 20 to 30 minutes; drizzle remaining glaze onto the cooled cake before serving.

Nutrition Facts : Calories 641.4 calories, Carbohydrate 86.2 g, Cholesterol 102.9 mg, Fat 30.5 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 22.6 g, Sodium 109.3 mg, Sugar 61.5 g

COCONUT POUND CAKE



Coconut Pound Cake image

Make and share this Coconut Pound Cake recipe from Food.com.

Provided by LizCl

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

1 (18 ounce) package yellow cake mix or 1 (18 ounce) pkge.white cake mix
1 (3 ounce) package coconut cream pudding mix or 1 (3 ounce) package instant vanilla pudding
4 eggs
1 cup water
1/3 cup oil
1 cup shredded coconut
1 (3 ounce) pkge. instant vanilla pudding
1 (8 ounce) can crushed pineapple in juice
1 (8 ounce) frozen whipped topping, thawed
1 cup shredded coconut
1 cup nuts, chopped

Steps:

  • Combine cake mix, pudding mix, eggs, water, and oil in large bowl. Blend, then beat at medium speed with electric mixer for 2 minutes. Stir coconut into batter.
  • Pour into a greased and floured tube or Bundt pan. Bake at 350 degrees for 50-55 minutes. Cool.
  • Can also be baked as a layer cake in 2 greased and floured 9 inch pans for 27-32 minutes.
  • Frosting:.
  • Combine pineapple and pudding and fold frozen whipped topping into pineapple pudding mixture.
  • Add coconut and nuts.

Nutrition Facts : Calories 536.2, Fat 29.6, SaturatedFat 12.7, Cholesterol 62.9, Sodium 576.4, Carbohydrate 63.4, Fiber 2.5, Sugar 45.1, Protein 6.8

COCONUT COCONUT MILK CAKE



Coconut Coconut Milk Cake image

This is a super moist and tasty coconut cake. Growing up in Brazil, this was a favorite amongst our circle of friends. It is especially good with a cup of coffee on the side. I've converted a few of my anti-coconut family and friends into lovers of this cake.

Provided by 4eversmiling

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 1h

Yield 24

Number Of Ingredients 8

2 cups white sugar
1 cup butter, softened
4 eggs, separated
1 cup unsweetened shredded coconut
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 (14 ounce) can coconut milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  • Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
  • Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
  • Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 26.4 g, Cholesterol 51.3 mg, Fat 14.6 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 10.4 g, Sodium 288.7 mg, Sugar 17 g

COCONUT-BUTTERMILK POUND CAKE



Coconut-Buttermilk Pound Cake image

Tangy buttermilk balances this rich coconut cake. It's also used to make the thick glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Number Of Ingredients 10

1 1/2 sticks unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup plus 2 tablespoons buttermilk, divided
1 1/2 cups sweetened shredded coconut, toasted, divided
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
  • Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
  • Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

Nutrition Facts : Calories 551 g, Fat 26 g, Fiber 2 g, Protein 7 g, SaturatedFat 17 g

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Add the coconut milk with half of the flour, keeping the mixer on a slow speed. Coconut cream cheese pound cake is a soft, sweet pound cake with coconut flavor bursting throughout. Perfect for easter brunch, mother's day or anytime you're in the mood for an amazing coconut cake recipe! Step 3 whisk flour, baking powder, and salt together in a bowl.
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RECIPE FOR COCONUT POUND CAKE USING COCONUT MILK - EASY ...
By Food Recipes August 24, 2021 Mix flour baking powder and salt together in a bowl and set aside. Add flavoring and coconut last. Coconut Topped Cream Cheese Sheet Cake Recipe Vanilla Cake Mix Recipes Pound Cake Coconut Cake Easy . Bake the coconut in its shell for 6 minutes. Recipe for coconut pound cake using coconut milk. This recipe …
From easy-gluten-free-angel-food-cake.thetabaco.com


COCONUT MILK CAKE - FOOD FROM PORTUGAL
Directions. Preheat the oven to 180ºC (350ºF).Grease a bundt cake pan (25 x 10 centimeters (9 3/4-inch diameter with 4-inch-high sides)) with margarine and sprinkle with flour.; In an electric mixer, beat on medium speed the eggs, lemon zest and the …
From foodfromportugal.com


FRESH COCONUT CAKE FROM HEAVEN RECIPE - FOOD NEWS
1 white cake recipe. 1¼ cup canned coconut milk (use coconut milk to replace the amount of water or other liquid called for in cake recipe) ⅓ cup vegetable oil (as per recipe or substitute melted unsalted butter) 3 egg whites ( per the recipe or use 3 whole eggs) Frosting. 2 packages cream cheese, softened. Fresh Coconut Cake Recipe. Double choc & coconut traybake. A …
From foodnewsnews.com


4-INGREDIENT COCONUT RICE RECIPE: A MUST-MAKE BROWN RICE ...
Flaked coconut and coconut milk can be used in savory dishes, too, like this easy brown coconut rice recipe. It's so flavorful! This easy coconut brown rice recipe uses coconut oil, shredded coconut and coconut milk. That's a lot of coconut flavor packed into one easy rice side dish recipe! Cuisine: American/Indian/African Prep Time: 5 minutes
From 30seconds.com


RECIPE: COCONUT POUND CAKE - FOOD NEWS
This is a delicious cake which uses up half a can of coconut milk - which I make when I have to use up the remaining coconut milk from other recipes. It also freezes well. Recipe Categories . Course. Appetizers (2994) Beverages (2038) Breakfast (2466) Desserts (5523) Dinner (11486)
From foodnewsnews.com


COCONUT POUND CAKE - AN ALLI EVENT
Add the flour alternately with milk, beating until just combined. Add flavorings and coconut, beating until combined. Pour batter evenly into the prepared tube pan. Place pan in the cold oven. Bake at 350º F. for 1 hour and 15 minutes or until a toothpick inserted near the center comes out clean.
From anallievent.com


POUND CAKE USING COCONUT MILK - ALL INFORMATION ABOUT ...
Coconut Pound Cake (Using Coconut Milk) Recipe - Food.com trend www.food.com. DIRECTIONS. Preheat over to 325 degrees. Greese and flour 1 loaf pan, set aside. In a mixing bowl, mix softened butter and sugar together until fluffy. In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut. Add eggs, one at a time ...
From therecipes.info


COCONUT BUNDT CAKE WITH COCONUT MILK - WELSHCYCLING
Coconut bundt cake with coconut milk. Ensure the chocolte is not too hot otherwise the coconut milk would split. Add the vanilla extract and dark rum, mix to combine. In a large bowl, whisk together flour, baking powder and salt. Heat oven to 325 f. Tips for making this coconut bundt cake: Flour the pan and tap out the excess. Fold in toasted flaked and thawed …
From welshcycling.org


COCONUT POUND CAKE - GLORIOUS TREATS
In a medium bowl, whisk the flour, baking powder and salt, and set aside. Blend 1/2 cup coconut in a food processor along with 1/4 cup of sugar, and set aside. (See notes below) In the bowl of an electric mixer, blend together the melted butter and 3/4 cup sugar. Add eggs, one at a time, blending for 10-15 seconds between each egg.
From glorioustreats.com


COCONUT POUND CAKE | ULTIMATE COCONUT POUND CAKE RECIPE!
Preheat oven to 350 degrees. Line a 5 x 9" loaf pan with parchment paper, with paper folded over the sides of the pan. Set pan aside. In a mixing bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, with a hand or stand mixer cream together the butter and granulated sugar until fluffy.
From delightfulemade.com


COCONUT CAKE RECIPES - BBC GOOD FOOD
Coconut chai traybake. A star rating of 4.5 out of 5. 37 ratings. This simple traybake is inspired by one of our favourite brews - chai. Spiced with cinnamon, nutmeg and cardamom, this moist coconut sponge is the perfect accompaniment to a cuppa.
From bbcgoodfood.com


HEAVENLY COCONUT POUND CAKE FROM SOUTHERN LIVING - SIMPLY ...
How To Make Coconut Pound Cake. Cream butter, shortening and sugar. Add eggs. Add flavorings. Add flour and milk; Stir in coconut. Spoon Batter into well greased tube or bundt pan. Bake at 350° for 1¼ hours. Let cake cool for 10 minutes in pan and release. Spoon glaze on cake. How To Make Coconut Pound Cake Glaze
From simplydeliziousbaking.com


COCONUT MILK POUND CAKE RECIPES ALL YOU NEED IS FOOD
Stevehacks - Make food with love. COCONUT MILK POUND CAKE RECIPES More about "coconut milk pound cake recipes" COCONUT COCONUT MILK CAKE RECIPE | ALLRECIPES. This ratio is 1:4. For every cup of regular flour use 1/4 c coconut flour. I also added a 1/2 tsp of coconut extract. Put this in a 9x13 pan, sprinkled with additional coconut …
From stevehacks.com


EASY COCONUT POUND CAKE RECIPES
1 cup canned unsweetened coconut milk: Pineapple Glaze, recipe follows: 1/2 cup flaked coconut: 2 cups powdered sugar : 4 tablespoons pineapple juice: Steps: Preheat oven to 350 degrees F. Spray a Bundt pan with nonstick baking spray and dust with flour. In a small bowl, whisk together the flour, salt, and baking powder. In a large bowl, using a hand mixer, cream …
From tfrecipes.com


HOMEMADE COCONUT POUND CAKE - CRAZY FOR CRUST
Stir oil and sugar in a large bowl. Stir in eggs, one at a time, then stir in extracts, baking powder, and salt. Add the almondmilk and flour and stir just until combined. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick comes out almost clean. Cool completely before removing from pan.
From crazyforcrust.com


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