RECIPE: Coconut pound cake

ruthzApril 28, 2010

I'm making three kinds of pound cakes for a large pot luck type dinner.

On regular pound cake I'm putting lemon glaze and on chocolate

pound cake I'm drizzling white and dark chocolate.

I'm not planning to put anything on the coconut one.

I've never made a coconut pound cake before.

Any thoughts or suggestions??

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Toast the coconut.


    Bookmark   May 4, 2010 at 10:23PM
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Thanks sheshe.
I'll try that next time. I made the cake April 30th.
I made a glaze with coconut milk but didn't like it so I just went with plain. The cake had a wonderful flavor.

    Bookmark   May 11, 2010 at 8:55AM
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I know this is late, but for future reference...

I wonder how a pineapple glaze might be on the coconut cake. In a pina colada that combination of flavors is magical. :-)

    Bookmark   July 26, 2010 at 8:18PM
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Coconut Pound Cake Gourmet : June 2005

Although this cake, used in the grilled coconut pound-cake sundaes with tropical fruit, calls for flaked coconut, don't be tempted to omit the coconut extract � it really adds depth to the coconut flavor.

Yield: Makes 1 loaf
Active Time: 30 min
Total Time: 4 hr (includes cooling)

2 cups all-purpose flour plus additional for dusting
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled

Put oven rack in middle position and preheat oven to 325�F.

Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.

Whisk together flour (2 cups), baking powder, and salt in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.

Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.

Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.

Here is a link that might be useful: EPICURIOUS

    Bookmark   January 3, 2011 at 9:31PM
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