COCONUT POUNDCAKE RECIPES
COCONUT POUND CAKE RECIPE - FOOD.COM
Make and share this Coconut Pound Cake recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
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.
Nutrition Facts : Calories 343.3, FatContent 16, SaturatedFatContent 9.9, CholesterolContent 87.8, SodiumContent 126, CarbohydrateContent 47.3, FiberContent 0.6, SugarContent 34.9, ProteinContent 3.7
COCONUT POUND CAKE RECIPE: HOW TO MAKE IT
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
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.
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