COCONUT POUND CAKE WITH LIME GLAZE
This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. -Jo McFarland, Sterling, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.
Nutrition Facts : Calories 547 calories, Fat 28g fat (18g saturated fat), Cholesterol 130mg cholesterol, Sodium 328mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
POUND CAKE WITH LEMON COCONUT GLAZE
Healthier take on pound cake; indulge with no regrets!
Provided by cookieworshipper
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
- Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
- Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
- Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
- Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
- Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 63.4 g, Cholesterol 56 mg, Fat 14.6 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 45.7 mg, Sugar 38.3 g
RUM RAISIN POUND CAKE WITH COCONUT GLAZE
There's nothing like rum raisin pound cake. It's a great snack or dessert, and I love to have it as a treat while I'm watching TV.
Provided by Food Network
Categories dessert
Time 1h50m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Combine the raisins and rum in a small bowl and soak for several hours or overnight.
- Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
- Combine the flour, baking powder and salt in a medium bowl. Set aside.
- Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
- Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
- Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
- While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
- Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.
GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE
Provided by Trisha Yearwood
Categories dessert
Time 2h50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
- For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.
COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE
Categories Cake Dairy Dessert Bake Easter Mother's Day Coconut Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
- Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
- Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
COCONUT-BUTTERMILK POUND CAKE
Tangy buttermilk balances this rich coconut cake. It's also used to make the thick glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, 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 skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
- Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
Nutrition Facts : Calories 551 g, Fat 26 g, Fiber 2 g, Protein 7 g, SaturatedFat 17 g
AWESOME COCONUT CAKE WITH GLAZE
This cake is absolutely delicious. It is super moist. Instead of icing, it is drizzled with a coconut glaze. This cake never lasts more than a day.
Provided by Mebriella
Categories Breads
Time 1h
Yield 1 pan, 24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°.
- Toast Coconut:.
- Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like - stop. It's done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
- Cake:.
- Beat together sugar, oil, eggs, and coconut extract until well mixed.
- In a separate bowl, mix together buttermilk, baking powder, and baking soda.
- Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
- Gradually beat the flour mixture into the wet mixture until well mixed.
- Fold in the coconut and almonds.
- Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
- Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
- Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
- Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.
Nutrition Facts : Calories 385.1, Fat 19.7, SaturatedFat 6.8, Cholesterol 45.4, Sodium 220.4, Carbohydrate 48.9, Fiber 1.2, Sugar 35.5, Protein 4.2
GLAZED COCONUT POUND CAKE
This is a moist and delicious pound cake that my family has been serving for special occasions for years. It's easy to make and even easier to eat! It can be topped with all kinds of goodies (whipped cream, strawberries, ice cream, etc.) to make it even better!
Provided by The Giggle Box
Categories Dessert
Time 1h45m
Yield 1 Cake
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Cream sugar and Crisco.
- Add eggs, 1 at a time, beating well after each.
- Add Flavoring.
- Sift dry ingredients together and add alternating with the milk--begin and end with the flour.
- Bake in greased and floured tube pan for 1 hour and 20 minutes. You might want to start checking on this after 1 hour - sometimes my cake is finished about then.
- When cake is almost finished, start making the glaze.
- To make the Glaze: Put all ingredients for the glaze in pot and cook over medium heat.
- Let mixture boil for 5 minutes. It will bubble so you will need to watch it carefully so it won't boil over onto your stove - trust me, you don't want that to happen.
- When removed from the oven, pour glaze over the cake while it is still in the pan and let sit at least 8 hours or overnight.
- To remove from the pan, place the cake in the oven at 250°F for 5 minutes or long enough to loosen to the sugar glaze surrounding the cake.
- The cake should slide out of the tube pan easily - if it does not, put it back into the oven for a few more minutes and then try again.
Nutrition Facts : Calories 7219.2, Fat 265.2, SaturatedFat 92.3, Cholesterol 947.4, Sodium 2796.4, Carbohydrate 1168.2, Fiber 7, Sugar 825.6, Protein 67.3
COCONUT POUND CAKE WITH GLAZE
I saw this recipe on one of the Cooking Shows and I thought it sounded delish! I plan on making it during the holidays. I thought I'd share it!
Provided by Brenda Byrd
Categories Other Desserts
Time 1h
Number Of Ingredients 14
Steps:
- 1. FOR THE CAKE Preheat oven to 350 degrees Fahrenheit) In a large bowl, combine eggs, sugar and butter and beat with an electric mixer until light and fluffy, approximately 3 minutes
- 2. In a separate bowl combine flour, baking powder and salt and mix until powder like
- 3. Add dry ingredients alternately with buttermilk in three parts to batter and mix gently until just moistened. Stir in coconut and pecans.
- 4. Pour batter into a greased and floured Tube or Bundt Cake Pan.
- 5. Bake for 60 minutes, or until a knife or toothpick inserted in the center comes out clean.
- 6. FOR THE GLAZE: Five minutes before cake is finished baking, make the glaze. Combine water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes. Slowly pour half the syrup over the cake, invert onto serving plate, and pour remaining syrup over top. Dust with powdered sugar, let sit for 10 minutes, and eat warm!
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