COCONUT RUM POUND CAKE RECIPE RECIPES

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

Ingredients

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

Ingredients

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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