Coconut Pound Cake
|Coconut Pound Cake|
A few months back, I found this Coconut Pound Cake recipe on Facebook via the blog, Lovefoodies and pinned it to my Pinterest, Cake and Torte board. I wanted to make this pound cake for some time. This morning, I woke up real early after having some nightmares (thanks Grimm), and was in the mood to bake. I had all the ingredients on hand, so I baked this lovely Coconut Pound Cake. Coconut is my favorite ingredient in desserts followed by Lemon and Chocolate. I added 1 teaspoon of Coconut Extract to the recipe but that is it. This is a moist and rich pound cake. It is a slice of perfection, and a real treat for coconut lovers. You really need to make this!
¾ cup Unsalted Butter, softened plus 1 tablespoon to grease the loaf pan.
¾ cup, Coconut Milk, Goya
3 Extra Large Eggs, lightly beaten
1 ½ cup Granulated Sugar
1 ¾ cup All-Purpose Flour
1 ½ teaspoon Baking Powder
½ teaspoon Kosher Salt
6 tablespoons Sweetened Shredded Coconut
1 teaspoon Coconut Extract
|Coconut Pound Cake Batter ready to go in the oven!|
Preheat oven to 300 degrees.
Using 1 tablespoon of Unsalted Butter, grease a 9-inch or 12-inch loaf pan (I use a 9-inch glass Pyrex pan). Line the bottom with Parchment Paper and grease over it.
In a large bowl, sift Flour and then add Baking Powder and Salt. Combine with a spatula. Put aside.
With a stand or handheld mixer with paddle attachment, cream Butter and Sugar on medium speed until it has reached a pale light yellow color, about 2 to 3 minutes.
Turn off and with a spatula, clean sides of bowl to incorporate and then mix again, about 1 minute.
|Coconut Drizzle ingredients and Skewer to poke cake|
Slowly add Beaten Eggs on low speed until just incorporated, about 2 minutes.
On low speed, add 2 tablespoons of the Coconut Milk and half of the Flour mixture until combined, about 2 minutes. Add the final 2 tablespoons of the Coconut Milk and Flour mixture until combined, about 1 to 2 minutes.
Turn off and with a spatula, clean sides of bowl to incorporate and mix again on low speed, about 30 to 45 seconds.
|Poking the cake|
With a spatula, fold in Shredded Coconut.
Add batter to greased loaf pan and bake for 1 hour and 20 minutes, checking the cake after 1 hour and 10 minutes with a cake tester or toothpick. If comes out clean, the cake is done. My cake baked in 1 hour and 20 minutes.
Place cake on wire rack. Run a small knife or spatula around the edges of the cake. With a skewer, poke holes over the top of the cake making sure skewer goes all the way to the bottom.
|All done and now has to cool before going in fridge|
4 tablespoons Coconut Milk, Goya
2 tablespoons Confectioners Sugar
2 tablespoons (or more) Sweetened Shredded Coconut
|A thing of beauty this Coconut Pound Cake|
In a measuring cup, with a spatula combine Coconut Milk and Confectioners Sugar. Pour over the top of the cake. The mixture will absorb into the cake.
Sprinkle Shredded Coconut over the Coconut Drizzle so it sticks.
Let pound cake cool completely, about 1 to 2 hours.
|Coconut Pound Cake|
Release pound cake from pan and transfer to platter, cover with aluminum foil and cool in fridge overnight. If you cannot wait that long, let the cake chill for 2-3 hours before you serve.
This Coconut Pound Cake Recipe comes from the great blog, Lovefoodies Hanging Out! Tease Your Taste Buds!: http://www.lovefoodies.com/moist-coconut-pound--loaf-cake.html.