Daphne Ozs Coconut Pound Cake Recipes

Steps:

• 1. Preheat oven to 350^. Cake: In a large bowl, combine eggs, sugar and butter and beat with electric mixer until light and fluffy, about 3 minutes.
• 2. Combine flour, baking powder and salt in a separate bowl.
• 3. Add dry ingredients alternately with buttermilk in three intervals to the batter amd mix gently until just moistened. Stir in coconut and pecans. Pour batter into a 10-inch sprayed bundt pan. Bake 60 minutes or until a knife inserted in the center comes out clean.
• 4. Glaze: Five minutes before cake is finished baking, make the glaze. Combine water, butter and sugar and vanilla in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes. When cake is done- before removing from pan pour about half of the syrup over cake, invert onto serving plate and pour remaining syrup over top(poke no holes). Let set 10 minutes.Dust with powdered sugar -eat when slightly warm!

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, combine eggs, sugar and butter; beat with an electric mixer until light and fluffy, approximately 3 minutes.
• Combine flour, baking powder and salt in a separate bowl.
• Add flour mixture to batter alternately with buttermilk, in 3 parts; mix gently until just moistened.
• Stir in coconut and pecans.
• Pour batter into a pound cake mold (loaf shaped pan).
• Bake for 60 minutes or until a knife inserted in the center comes out clean.
• 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 (bottom), invert onto a serving plate and pour remaining syrup over the top.
• Dust with powdered sugar.
• Let stand for 10 minutes and eat warm!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
• In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
• Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
• To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

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.

Steps:

• Heat oven to 325°F.
• Grease and flour 12-cup tube pan. Beat cream cheese and butter in large bowl with mixer until blended. Add sugar; beat until light and fluffy. Add coconut, cream of coconut and coconut extract; mix well. Add eggs, 1 at a time, beating well after each addition. Gradually add flour, beating on low speed after each addition until well blended.
• Pour into prepared pan.
• Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 min. Remove cake from pan; cool completely.

Steps:

• Combine dry ingredients.
• Add liquid ingredients.
• Beat to blend well.
• Fold in pecans and coconut.
• Pour batter into greased and floured bundt pan.
• Bake at 325° for 1 hour and 30 minutes or until tests done.
• Let cake cool 10 minutes before removing from pan.
• Pour glaze over warm cake.