Best Flordia Coconut Pound Cake Recipes

EASY COCONUT POUND CAKE

Easy Coconut Pound Cake image

"This cake is easy to make and is always a big hit," writes Lisa Varner from Charleston, South Carolina. "I like to serve it with ice cream for a double-dose treat!"

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3/4 cup butter, softened
4 ounces cream cheese, softened
1-1/2 cups sugar
3 eggs
3/4 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup sweetened shredded coconut
Confectioners' sugar and additional coconut, optional

Steps:

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in 1/2 cup coconut., Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes 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. Sprinkle with confectioners' sugar and additional coconut if desired.

Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 187mg cholesterol, Sodium 273mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 8g protein.

COCONUT CREAM POUND CAKE

Coconut Cream Pound Cake image

A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.

Provided by Connie Bridges Mallard

Categories Desserts Cakes Wedding Cake Recipes

Time 1h35m

Yield 16

Number Of Ingredients 8

Ingredients

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
½ teaspoon baking powder
2 cups flaked coconut

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Nutrition Facts : Calories 450.7 calories, Carbohydrate 60.7 g, Cholesterol 115.7 mg, Fat 21.1 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 13.4 g, Sodium 191.5 mg, Sugar 41.1 g

COCONUT POUND CAKE

Coconut Pound Cake image

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

Provided by iewe7726

Categories Dessert

Time 1h45m

Yield 1 cake

Number Of Ingredients 7

Ingredients

5 eggs, Room Temperature
4 cups sugar
3 cups all-purpose flour
1 cup butter, Room Temperature
1 cup coconut milk
1 cup shredded coconut
1 tablespoon coconut extract

Steps:

Preheat Oven to 325 degrees and cream butter and sugar together.
Add the eggs one at a time.
Slowly add flour & coconut milk, alternating between the two. Then add coconut extract and then shredded coconut.
Pour batter into a buttered/floured pound cake pan and place in center of oven.
Bake for 1 hour and 30 minutes - do not open oven door until timer goes off.

Nutrition Facts : Calories 7999.6, Fat 292.9, SaturatedFat 200.1, Cholesterol 1418, Sodium 2342, Carbohydrate 1290.1, Fiber 14.9, Sugar 993.1, Protein 78.2

FLORDIA COCONUT POUND CAKE

Flordia Coconut Pound Cake image

The cake gets its yellow color form the orange rind and orange juice. It is a very dense cake and very rich. It should be cut into thin slices.

Provided by Sharon Whitley

Categories Cakes

Time 1h45m

Number Of Ingredients 16

Ingredients

4 c all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 c flaked coconut
4 stick unsalted butter, softened
2 c sugar
8 eggs
2 Tbsp grated orange zest (from 2 navel oranges)
1 1/4 c freshly squeezed orange juice (from 5 navel oranges)
THE ORANGE GLAZE
1 c 10 x confectioner's sugar, sifted
1 Tbsp grated orange zest
1/4 c freshly squeezed orange juice
1 Tbsp freshly squezzed lemon juice
2 Tbsp toasted flaked coconut, for the top of the cake, if desired

Steps:

1. To make the cake, preheat the oven to 350. Butter a 10 inch tube pan; flour the pan, tapping out the excess and set aside.
2. Onto a sheet of waxed paper, sift together the flour, baking powder, baking soda and salt. Toss in the coconut and set aside.
3. In a large bowl cream the butter with an electric mixer on high speed until light. Gradually add the sugar and continue beating until the mixture is very light and fluffy. Change the mixer speed to medium. add the eggs, on at a time, beating well after each addition, then beat in the orange zest. The mixture may look curdled, but this is nothing to worry about.
4. Change the mixer speed to low. Alternately beat in the sifted dry ingredients and the orange juice, beginning and ending with the dry ingredients and beating only until combined. Pour the batter into the prepared pan.
5. Bake until the cake is golden brown on top and skewer inserted halfway between the sides and the tube of the pan comes out clean, about 1 hour and 25 minutes. Cool the cake in the pan on a wire rack for 15 minutes, then carefully invert the cake onto the rack and turn right side up.
6. To make the orange glaze, beat together the glaze ingredients in a small bowl until smooth and well blended. Place the warm cake on a plate and spoon the glaze over it. Sprinkle with the toasted coconut, if desired. Let the cake cool completely before serving