Daphne Ozs Coconut Pound Cake Food

DAPHNE OZ'S COCONUT POUND CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, combine eggs, sugar and butter; beat with an electric mixer until light and fluffy, approximately 3 minutes.
• Combine flour, baking powder and salt in a separate bowl.
• Add flour mixture to batter alternately with buttermilk, in 3 parts; mix gently until just moistened.
• Stir in coconut and pecans.
• Pour batter into a pound cake mold (loaf shaped pan).
• Bake for 60 minutes or until a knife inserted in the center comes out clean.
• For the glaze:.
• Five minutes before cake is finished baking make the glaze.
• Combine water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes.
• Slowly pour half the syrup over the cake (bottom), invert onto a serving plate and pour remaining syrup over the top.
• Dust with powdered sugar.
• Let stand for 10 minutes and eat warm!

COCONUT POUND CAKE

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.

GLAZED COCONUT POUND CAKE

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.