Best Daphne Ozs Coconut Pound Cake Recipes

Daphne Oz's Coconut Pound Cake image

Provided by Kerena

Categories Dessert

Time 1h15m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 13

4 eggs
2 cups sugar
1 cup unsalted butter
3 cups flour
1/2 teaspoon baking powder
1/2 salt
1 cup buttermilk
1 cup flaked coconut, unsweetened
1 cup pecans, chopped
1/2 water
2 tablespoons salted butter
1 cup sugar
powdered sugar, for dusting

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!

Nutrition Facts : Calories 704.4, Fat 33.4, SaturatedFat 16.9, Cholesterol 130.3, Sodium 120.6, Carbohydrate 95.9, Fiber 2.9, Sugar 64.8, Protein 8.7

Coconut Pound Cake image

Provided by Pat Duran

Categories Cakes

Time 1h25m

Number Of Ingredients 16

CAKE:
2 c granulated sugar
3 c all purpose flour
1/2 tsp salt
1 c flaked coconut (unsweetened)
4 large eggs
1 c unsalted butter,softened
1/2 tsp baking powder
1 c dairy buttermilk
1 c pecans, in pieces
GLAZE:
1/4 c water
1/2 c granulated sugar
1 Tbsp salted butter
1 tsp vanilla or almond extract
powdered sugar for dusting

Steps:

1. Preheat oven to 350^. Cake: In a large bowl, combine eggs, sugar and butter and beat with electric mixer until light and fluffy, about 3 minutes.
2. Combine flour, baking powder and salt in a separate bowl.
3. Add dry ingredients alternately with buttermilk in three intervals to the batter amd mix gently until just moistened. Stir in coconut and pecans. Pour batter into a 10-inch sprayed bundt pan. Bake 60 minutes or until a knife inserted in the center comes out clean.
4. Glaze: Five minutes before cake is finished baking, make the glaze. Combine water, butter and sugar and vanilla in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes. When cake is done- before removing from pan pour about half of the syrup over cake, invert onto serving plate and pour remaining syrup over top(poke no holes). Let set 10 minutes.Dust with powdered sugar -eat when slightly warm!