Lindas Coconut Pound Cake Recipes

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:

• 1. Cream butter and sugar. Add eggs one at a time, beating well after each. Sift together dry ingredients and add alternately with milk. Mix in coconut and extract.
• 2. Pour into a greased and floured tub or bundt pan. Bake at 350 for 1 hour and 5 min...might need a little longer.
• 3. Finish with your own icing or just eat plain, either way its YUMMY!!!

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.

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in 1/2 cup coconut., Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes 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. Sprinkle with confectioners' sugar and additional coconut if desired.

Steps:

• Preheat over to 325 degrees.
• Greese and flour 1 loaf pan, set aside.
• In a mixing bowl, mix softened butter and sugar together until fluffy.
• In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
• Add eggs, one at a time into butter/sugar mixture. Mix well.
• Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
• Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
• If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.

Steps:

• Mix coconut, milk and almonds. Cut cake horizontally into four layers. Place bottom layer on a serving plate; top with half of the coconut mixture, one cake layer and 1/2 cup frosting. Repeat layers. Refrigerate, covered, until serving.

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:

• Preheat oven to 325°F. Butter an 8x4" loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
• Using an electric mixer on medium-high speed, beat oil, 1/4 cup butter, and 1 1/2 cups sugar until pale and fluffy, 5-7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5-8 minutes. Add vanilla.
• Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 tablespoon sugar.
• Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70-80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.
• DO AHEAD: Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.