COCONUT RUM POUND CAKE RECIPE RECIPES

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COCONUT RUM POUND CAKE RECIPE - FOOD.COM



Coconut Rum Pound Cake Recipe - Food.com image

Make and share this Coconut Rum Pound Cake recipe from Food.com.

Total Time 3 hours

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1/2 cup shortening
3 cups cake flour, unsifted
1 tablespoon coconut rum
4 large eggs
2 cups sugar
1 cup buttermilk
2 teaspoons vanilla extract
1 cup sugar
1/2 cup water
2 teaspoons coconut rum
1 teaspoon vanilla extract
shredded coconut, if desired

Steps:

  • Preheat oven to 325 degrees. Spray bundt cake pan with baking spray/flour.
  • In a large bowl, beat butter, shortening, and sugar at medium speed with electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • With a wooden spoon, add flour in 4 parts, alternating with buttermilk, beginning and ending with flour. Stir to combine.
  • Add rum and vanilla, stirring to combine. Place batter in pan.
  • Bake one hour and 20 minutes. After 40 minutes cover with foil. Let cool in pan 15 minutes.
  • While cake is cooling, combine sugar and water for glaze in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and add rum and vanilla, let cool slightly.
  • Remove cake from pan. Brush glaze on cake, letting it soak onto cake after each application, until all glaze is used. Let cool completely.
  • Enjoy now or wrap as airtight as you can. Let cake mellow for 6 weeks or so in a very cool, dry place. If you make the cake in November, it should be just great by Christmas.

Nutrition Facts : Calories 500.9, FatContent 18.3, SaturatedFatContent 7.7, CholesterolContent 91.7, SodiumContent 46.8, CarbohydrateContent 78, FiberContent 0.6, SugarContent 51.3, ProteinContent 5.7

COCONUT POUND CAKE RECIPE - FOOD.COM



Coconut Pound Cake Recipe - Food.com image

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

1 1/2 cups butter, softened
3 cups sugar
6 eggs
3 cups flour
1/4 teaspoon baking soda
8 ounces sour cream
1 teaspoon coconut extract
1 teaspoon rum extract
1 cup flaked coconut
1 cup water
1 cup sugar
1 teaspoon almond extract

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

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