Best Toasted Coconut Pound Cake With Mango Lime Sauce Recipes

Toasted Coconut Pound Cake Recipe - (4.4/5) image

Provided by XrayKim

Number Of Ingredients 10

3/4 cup unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup plus 2 tablespoons buttermilk, divided
1 1/2 cups sweetened shredded coconut, toasted, divided
1 cup confectioners' sugar

Steps:

Preheat oven to 350 degrees. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut. Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack. Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

Thai Coconut Cake With Mango Sauce image

Provided by Acceptance

Categories Dessert

Time 1h

Yield 1 Cake, 10 serving(s)

Number Of Ingredients 13

5 eggs, separated
1/2 cup brown sugar
1 pinch salt
1/2 cup oil
1/4 cup coconut milk (NOT sweetened, stir before measuring)
2 teaspoons coconut extract
2 teaspoons baking powder
1 cup all-purpose flour
2 mangoes, peeled and cubed (about 1 1/2 cups)
3/4 cup coconut milk
1/4 cup brown sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract

Steps:

Preheat oven to 350.
Grease a tube pan.
Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
Add the baking powder and then the flour to the yolk mixture.
Beat just till blended.
Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
Sauce:.
Place all the sauce ingredients into a blender or food processor and blend till smooth.
To serve:.
Warm the mango sauce in a saucepan.
Cut slices of the cake and plate them.
Pour warm sauce over.
If desired garnish with freshly toasted unsweetened coconut.