COCONUT POUND CAKE
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
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.
FLORDIA COCONUT POUND CAKE
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
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
EASY COCONUT POUND CAKE
"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
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 POUND CAKE (USING COCONUT MILK)
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
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
This proven pound cake turns out perfectly moist every time. It doesn't need any frosting, just a dust of confectioners' sugar over the top. -Lazetta Bruce, Minatare, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12-16 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 481 calories, Fat 23g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 215mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT CREAM POUND CAKE
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
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
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