COCONUT POUND CAKE RECIPES RECIPES

COCONUT POUND CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Coconut Pound Cake Recipe: How to Make It - Taste of Home image

This proven pound cake turns out perfectly moist every time. It doesn't need any frosting, just a dust of confectioners' sugar over the top. —Lazetta Bruce, Minatare, Nebraska

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 45 minutes

Prep Time 15 minutes

Cook Time 01 hours 30 minutes

Yield 12-16 servings.

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened, softened
1/2 cup shortening
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2-1/4 cups sweetened shredded coconut
Confectioners' sugar

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.

Nutrition Facts : Calories 481 calories, FatContent 23g fat (13g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 215mg sodium, CarbohydrateContent 62g carbohydrate (42g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

EASY COCONUT POUND CAKE RECIPE: HOW TO MAKE IT - TASTE …

Easy Coconut Pound Cake Recipe: How to Make It - Taste … image

“This cake is easy to make and is always a big hit,” writes Lisa Varner from Charleston, South Carolina. “I like to serve it with ice cream for a double-dose treat!”

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3/4 cup butter, softened
4 ounces cream cheese, softened
1-1/2 cups sugar
3 eggs
3/4 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup sweetened shredded coconut
Confectioners' sugar and additional coconut, optional

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.

Nutrition Facts : Calories 650 calories, FatContent 35g fat (22g saturated fat), CholesterolContent 187mg cholesterol, SodiumContent 273mg sodium, CarbohydrateContent 78g carbohydrate (53g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

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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.

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“This cake is easy to make and is always a big hit,” writes Lisa Varner from Charleston, South Carolina. “I like to serve it with ice cream for a double-dose treat!”
From tasteofhome.com
Reviews 5
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Category Desserts
Calories 650 calories per serving

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.

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