Black Walnut Coconut Pound Cake Recipes

BLACK WALNUT COCONUT CAKE

Steps:

• In a large bowl, beat the sugar, buttermilk, oil, eggs and extract until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in coconut and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes., Meanwhile, in a small saucepan, bring sugar and water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced. Remove from the heat; stir in butter and extract., Remove cake from pan to a wire rack. Poke holes in warm cake with a skewer; slowly pour syrup over cake. Cool completely before cutting.

FRESH COCONUT POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the extracts. Add eggs, one at a time, beating well after each addition. , Combine the flour, baking soda and salt. Add to creamed mixture alternately with sour cream. Stir in the coconut. Pour into a greased and floured 10-in. tube pan. , Bake at 350° for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10-15 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine icing ingredients in large bowl. Beat on high speed until fluffy. Frost top and sides of cake.

BLACK WALNUT POUND CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.

COCONUT POUND CAKE

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.

BLACK WALNUT POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Butter and flour a 10" tube pan.
• Sprinkle 1/2 cup black walnuts in tube pan and set aside.
• Cream butter and cream cheese, then add sugar beating until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add flour and salt, stirring until well combined.
• Stir in vanilla and remaining black walnuts.
• Pour batter into prepared tube pan.
• Bake at 325 degrees for 1 1/2 hours.
• Cool in pan 10 minutes.
• Remove from pan and cool completely on rack.

EASY COCONUT POUND CAKE

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.

COCONUT CREAM POUND CAKE

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.

BLACK WALNUT POUND CAKE WITH FROSTING

Steps:

• Oven at 325º F.
• Cake:.
• Cream butter and shortening.
• Add sugar and cream together.
• Add eggs 1 at a time, beating well after each.
• Add sour cream and mix together.
• Add baking powder to flour.
• Add to creamed mixture, alternating flour mixture and milk.
• Add flavorings and mix well.
• Mix in chopped black walnuts by hand.
• Pour into a greased and floured 10 inch tube pan.
• Bake for 1 hour, turn down oven to 300ºF for 30 minutes more.
• Remove and cool.
• Frosting:.
• Cream butter and cream cheese.
• Add flavoring and powdered sugar.
• Mix nuts in by hand. Mix well.
• Put on cooled cake.

COCONUT POUND CAKE

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.

BLACK WALNUT CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift flour, salt and baking powder together and set aside.
• In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat in well. Add flour mixture alternately with milk and mix well. Add vanilla and walnut extract. Fold in nuts.
• Pour batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.