Time 1h30m Yield 24 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350. Grease a bundt cake pan or a 10-inch fluted tube pan. Cream together butter and sugar in a mixing bowl. Add eggs one at a time, beating well after each one. In a separate bowl, sift together flour and baking soda. Add sour cream, Coconut extract, and Rum extract to the sugar/butter/egg mixture and cream well. Add flour and baking soda and mix into a batter. Stir flaked coconut into the batter. Spoon batter into the greased pan. Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean. Remove from oven and allow to cool 15 minutes before removing from pan. While cake is cooling, make the syrup by combining the water and sugar in a small saucepan. Cook over medium heat for 5 minutes, stirring frequently. Remove from heat and stir in Almond extract. Before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom. Invert cake onto a serving plate and brush on the remaining syrup. Allow the cake to completely cool, then serve. Store leftovers in an air-tight container.
Time 1h35m Yield 16 Number Of Ingredients 8 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
Time 1h Yield 8 to 10 servings Number Of Ingredients 9 Steps:
Heat oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan, making sure to shake out any excess flour. In a medium bowl, whisk the 2 cups flour with the baking powder and salt. In a large bowl and using an electric mixer on medium-high, beat together the butter and sugar until fluffy, about 2 minutes. With the machine running, beat in the coconut oil, scraping down the bowl often, until combined. Beat in eggs one at a time, beating to blend between additions. Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of the toasted shredded coconut, and beat just until combined. Do not overmix. Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the top. Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month.
Time 1h10m Yield 1 loaf, 8 serving(s) Number Of Ingredients 14 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.
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.
Time 1h15m Yield 6 servings. Number Of Ingredients 8 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.
Yield Makes 1 loaf Number Of Ingredients 9 Steps:
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.
Time 1h45m Yield 12-16 servings. Number Of Ingredients 12 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.
More about “coconut pound cake recipes”
Time 1h25m Yield 14 Number Of Ingredients 12 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.
