Heavenly Coconut Pound Cake From Southern Living Food

HEAVENLY COCONUT POUND CAKE

Steps:

• Preheat oven to 325°F. Beat together granulated sugar and butter with an electric mixer on medium-high speed until very fluffy and pale, about 8 minutes. Reduce speed to medium-low and beat in eggs, 1 at a time, until combined, stopping to scrape down sides of the bowl as needed. (Mixture will look broken, but will come together when flour is added.) Reduce speed to low and gradually add flour and salt until just combined. Fold in 1 cup shredded coconut.
• Generously grease a 12-cup Bundt pan with butter; coat inside of pan with ¼ cup shredded coconut, tapping out excess. Pour batter into pan and smooth the top. Bake until golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Cool in pan 15 minutes. Invert onto a wire rack and cool completely, about 1 hour.
• For the glaze: Whisk together powdered sugar and 2 tablespoons of the milk in a small bowl until smooth. If needed, whisk in remaining 1 tablespoon milk, 1 teaspoon at a time, to create a pourable glaze consistency. Pour over cooled cake. Top with ¼ cup shredded coconut.

COCONUT POUND CAKE

Steps:

• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
• Sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Stir in 1 1/2 tsp. vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12-cup tube pan.
• Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack

POUND CAKES FROM HEAVEN

Steps:

• Preheat oven to 350 degrees then grease and flour a 6 cup mini bundt pan and set aside.
• Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy.
• Gradually add sugar and beat for an additional minute.
• Add eggs, one at a time, beating just until the yolk disappears.
• Combine flour, baking powder and salt.
• Then combine evaporated milk and heavy cream.
• Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, ending with flour.
• Stir in vanilla and almond extract and pour batter into prepared pan.
• Bake for 60-75 minutes or until the cake tests done.
• Cool in pan on a wire rack for 1 hour then remove from pan and continue cooling on wire rack until completely cool.
• Serve plain, dust with powdered sugar or serve with whipped cream and berries.

SOUTHERN LIVING'S LEMON COCONUT CAKE

Steps:

• Beat 1 cup butter at medium speed with electric mixer until fluffy; gradually add 2 cups sugar. Add 4 egg yolks one at a time, blending well after each.
• Combine flour and baking powder. Add this alternatively to mixture with milk, beginning and ending with flour mixture. Add vanilla.
• Beat egg whites at high speed until peaks form. Gently fold in egg whites into batter mixture. Spoon into three greased and floured pans.
• Bake at 350 degrees for 18-20 minutes until done. Cool on wire racks for ten minutes. Remove cakes from pans and cool on wire racks.
• Spread lemon filling between layers. Spread cream cheese frosting over all and cover top and sides with coconut. Garnish with lemon slices.
• For lemon filling: Combine 1 cup sugar, cornstarch and boiling water in medium pan. Cook while stirring until dissolved. Temper eggs. Then add eggs to cooked mixture. Whisk in lemon juice and rind. Cook whisking constantly until mixture is thickened. Remove from heat. Stir in butter. Cool completely. (Do not stir once cooled as fillings made with cornstarch will breakdown and liquefy if stirred; just spoon on).
• For cream cheese frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar. Stir in vanilla.

COCONUT CREAM CHEESE POUND CAKE

Steps:

• Cream the butter, shortening, and cream cheese together in a bowl.
• Gradually add sugar, beating well at medium speed.
• Add eggs, one at a time, beating after each addition.
• In another bowl, combine flour, soda, and salt.
• Add to creamed mixture, stirring just until blended.
• Stir in coconut and remaining ingredients.
• Pour batter into a greased and floured 10-inch tube pan.
• Bake in a 325° oven for 1 1/2 hours or until a picks tests clean.
• Cool in pan for 10-15 minutes.
• Turn out of pan and cool completely on a wire rack.

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.