Coconut Layered Pound Cake Recipes

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COCONUT POUND CAKE



Coconut Pound Cake image

My grandchildren love this recipe for a coconut-flavored pound cake.

Provided by Janie Carter

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h25m

Yield 14

Number Of Ingredients 12

2 cups white sugar
1 cup butter
5 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ cup milk
3 ½ ounces flaked coconut
1 teaspoon coconut extract
1 cup white sugar
¼ cup water
1 teaspoon coconut extract
½ cup chopped walnuts

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.

Nutrition Facts : Calories 438.3 calories, Carbohydrate 61.4 g, Cholesterol 102 mg, Fat 20 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 11.1 g, Sodium 195 mg, Sugar 46.1 g

COCONUT CREAM POUND CAKE



Coconut Cream Pound Cake image

A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.

Provided by Connie Bridges Mallard

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 1h35m

Yield 16

Number Of Ingredients 8

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
½ teaspoon baking powder
2 cups flaked coconut

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.

Nutrition Facts : Calories 450.7 calories, Carbohydrate 60.7 g, Cholesterol 115.7 mg, Fat 21.1 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 13.4 g, Sodium 191.5 mg, Sugar 41.1 g

COCONUT-LAYERED POUND CAKE



Coconut-Layered Pound Cake image

If you love chocolate, almonds and coconut, this cake is for you. It comes together in a flash and tastes just like an Almond Joy candy bar! -Linda L. Nichols, Steubenville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 5

1 package (7 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped almonds, toasted
1 loaf (16 ounces) frozen pound cake, thawed
1 cup chocolate fudge frosting

Steps:

  • Mix coconut, milk and almonds. Cut cake horizontally into four layers. Place bottom layer on a serving plate; top with half of the coconut mixture, one cake layer and 1/2 cup frosting. Repeat layers. Refrigerate, covered, until serving.

Nutrition Facts : Calories 715 calories, Fat 35g fat (19g saturated fat), Cholesterol 98mg cholesterol, Sodium 426mg sodium, Carbohydrate 93g carbohydrate (72g sugars, Fiber 3g fiber), Protein 10g protein.

COCONUT-LAYERED POUND CAKE



Coconut-Layered Pound Cake image

According to the recipe, this will taste like an Almond Joy candy bar. Sounds lovely to me (and it's quick and easy!!). Published in the June 2009 issue of TOH's Simple and Delicious. I think I would try using a fresh pound cake from the bakery...we will see how it comes out. Hope it is as deelish as it looks! They list this as $1.46 per serving!

Provided by Mommy Diva

Categories     Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

16 ounces frozen pound cake
14 ounces sweetened condensed milk
2 2/3 cups flaked coconut
1/2 cup almonds, chopped and toasted
1 cup chocolate fudge frosting (I like Duncan Hines Dark Chocolate Fudge Frosting)

Steps:

  • Cut cake horizontally into 4 layers.
  • In a small bowl, combine the milk, coconut and almonds.
  • Place bottom layer on a serving plate; top with half of the coconut mixture, one layer cake and 1/2 cup frosting.
  • Repeat layers so that the top ends frosted. Enjoy!

THE BEST COCONUT LAYER CAKE



The Best Coconut Layer Cake image

Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 18

2 sticks unsalted butter, at room temperature, plus more for the pans
2 3/4 cups cake flour, plus more for the pans (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup sweetened cream of coconut (from one 15-ounce can), stirred well (see Cook's Note)
1 3/4 cups granulated sugar
4 large eggs, at room temperature, separated
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
2 sticks unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
3 1/2 cups confectioners' sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
2 cups sweetened shredded coconut

Steps:

  • For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
  • Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
  • For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
  • Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

COCONUT LAYER CAKE



Coconut Layer Cake image

Provided by Food Network

Categories     dessert

Time 2h26m

Yield 1 cake

Number Of Ingredients 19

2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 pound (1 stick) butter
1 teaspoon vanilla extract
1 1/2 cups sugar
2 eggs
1 cup milk
1 large orange, zest finely grated
A few spoonfuls melted, strained apricot preserves
Fluffy White Icing, recipe follows
8 to 10 ounces (3 to 4 cups) grated, toasted coconut, see note
4 egg whites
1/4 cup light corn syrup
2 tablespoons water
2 1/2 cups confectioners' sugar
Pinch salt
1 teaspoon vanilla extract
1/4 teaspoon almond extra

Steps:

  • Preheat the oven to 375 degrees F.
  • Adjust the rack to the center of the oven. Butter 2 (9-inch) round layer-cake pans. Line the bottoms with parchment paper. Butter the paper and dust all over lightly with flour. Set aside.
  • Sift together the flour, baking powder, and salt and set aside. In large bowl of electric mixer, beat the butter to soften a bit. Add the vanilla and sugar and beat for a few minutes. Add the eggs and milk and beat until smooth. On the lowest speed, add the dry ingredients in 3 additions, scraping the bowl with a rubber spatula as necessary, and beating only until smooth after each addition. Remove from the mixer and stir in the orange rind.
  • Divide the batter between the prepared pans. Tilt and shake the pans gently to level the batter. Bake for 25 to 30 minutes, or until the cakes come away from the sides of the pans and tops spring back when lightly touched.
  • Remove from the oven. Let stand for about 5 minutes. Cover with racks or cookie sheets and invert. Remove pans and papers. Cover with racks and invert again to cool right side up.
  • When the layers have cooled completely, place 4 strips of waxed paper or baking parchment around a cake plate, and place 1 layer on the plate, upside down. Spread with a thin layer of smooth preserves, reserving some for the second layer.
  • Make the Fluffy White Icing.
  • Spread 1/3 of the icing on the bottom layer. Sprinkle with 1/3 of the coconut. Put on the second layer, right side up, so that the 2 cake bottoms meet in the middle. Spread the top with the remaining apricot preserves. Use another 1/3 of the icing to ice around the sides of the cake. Use the remaining 1/3 of the icing to ice the top of the cake. Quickly spread with a long, narrow metal spatula to smooth the top and sides.
  • With the palm of your hand, press another 1/3 of the coconut onto the sides and sprinkle the remaining coconut evenly over the top. Remove the paper strips, pulling each 1 out by a narrow end.
  • Mix all of the ingredients except for the vanilla and almond extracts in the top of a large double boiler; it must have at least an 8 to 10-cup capacity. Place over hot water on moderate heat. Beat with an electric mixer at high speed for 5 to 6 minutes, until the mixture stands in peaks when the beaters are lifted.
  • Immediately, in order to stop the cooking, transfer to a the large bowl of an electric mixer. Add the vanilla and almond extracts and beat at high speed for about 5 minutes more, scraping the sides and bottom of the bowl almost continuously with a rubber spatula, until the mixture is smooth and very thick. Use immediately.

COCONUT POUND CAKE



Coconut Pound Cake image

Coconut oil and coconut milk add a tasty tropical essence to this moist pound cake. Be sure to buy unrefined virgin coconut oil, as it has the best coconut flavor and aroma. Coconut oil is much easier to measure and incorporate when it has been softened than at room temperature, when it is firmer. Try popping it into the microwave for very short bursts, about 5 seconds each, until it is roughly the same consistency as softened butter.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature, plus more for greasing the pan
2 cups/256 grams all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup/200 grams granulated sugar
6 tablespoons/85 grams softened coconut oil
3 large eggs, at room temperature
1 cup/240 milliliters canned coconut milk
1 packed cup/85 grams plus 2 tablespoons sweetened shredded coconut, toasted (see Note)

Steps:

  • Heat oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan, making sure to shake out any excess flour.
  • In a medium bowl, whisk the 2 cups flour with the baking powder and salt.
  • In a large bowl and using an electric mixer on medium-high, beat together the butter and sugar until fluffy, about 2 minutes. With the machine running, beat in the coconut oil, scraping down the bowl often, until combined. Beat in eggs one at a time, beating to blend between additions.
  • Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of the toasted shredded coconut, and beat just until combined. Do not overmix.
  • Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the top.
  • Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
  • Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month.

FRESH COCONUT LAYER CAKE



Fresh Coconut Layer Cake image

The optimum word here is "fresh". "If you've ever suffered cakes made with dry, dull desicated coconut, let me transport you to a different world. Fresh coconut (you'll only need one) is very moist and has a fragrant, slightly sour, sweet flesh that is perfect for this cake." Courtesy; Delia Smith Online & from How To Cook Book One.

Provided by Manami

Categories     Dessert

Time 1h20m

Yield 16-20 serving(s)

Number Of Ingredients 13

3 ounces finely grated fresh coconut
6 ounces self-rising flour
1 teaspoon baking powder
3 large eggs, at room temperature
6 ounces butter, softened
6 ounces golden caster sugar
1 teaspoon vanilla extract
1 1/2 ounces finely grated fresh coconut
9 ounces mascarpone cheese
7 ounces fromage frais
1 teaspoon vanilla extract
1 tablespoon golden caster sugar
2 ounces coarsely grated fresh coconut

Steps:

  • Before you start with this cake, you'll first have to deal with the coconut.
  • Push a skewer through the top and make 3 holes and drain out the milk.
  • Then place the coconut pieces in a ziplock bag & sit it on a hard surface - a stone floor or an outside paving stone. Then give it a whack with a hammer - it won't be that difficult to break.
  • Now remove the pieces from the bag and, using a cloth to protect your hands, pry the top of a knife between the nut and the shell. You should find that you can force the whole piece out in one go.
  • Now discard the shell and take off the inner skin using a potato peeler.
  • The coconut is now ready to use.
  • The best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well.
  • Prepare Cake:.
  • Preheat oven to 325°F.
  • 2 8" pans, buttered and parchment lined.
  • Sift the flour and baking powder into a large bowl, holding the sieve high to give them a good airing.
  • Now just add all other ingredients, except the grated coconut, to a bowl & mix with an elecrtic mixer and combine everything until you have a smooth texture, about 1 minute or use wooden spoon.
  • What you should have now is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems stiff, add a drop of water and mix again.
  • Finally, stir in the 3 oz fresh grated coconut and divide the mixture between pans.
  • Place them on center shelf of the oven and bake 30-35 minutes.
  • To test whether the cakes are cooked, lightly touch the center of each with a finger: if it leaves no impression and then sponges spring back, they are ready.
  • Next, remove them from the oven and wait 5 minutes and then turn them out on to a wire rack.
  • Carefully peel off base papers, when the cakes are absolutely cool, carefully divide each one horizontally into two halves using a sharp serrated knife.
  • Prepare Frosting:.
  • Now make up the frosting by simply whisking all the ingredients together in a bowl to combine them.
  • Next select the plate or stand you want to serve the cake on - you'll also need a palette knife - then simply place one layer on first, followed by a thin layer of frosting(about a fifth), followed by the next layer of cake, and so on.
  • After that, use the rest of the frosting to coat the sides and top of the cake.
  • Don't worry how it looks: the good thing is that it's all going to be covered with the rest of the grated coconut next.
  • And that's it!

Nutrition Facts : Calories 214.9, Fat 13.6, SaturatedFat 9.2, Cholesterol 62.5, Sodium 235.5, Carbohydrate 21.4, Fiber 1.3, Sugar 12.3, Protein 2.7

COCONUT POUND CAKE



Coconut Pound Cake 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

Time 1h45m

Yield 12-16 servings.

Number Of Ingredients 12

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, Fat 23g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 215mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT LAYER CAKE



Coconut Layer Cake image

This delicious coconut layer cake has lemon curd which adds tartness to the filling in this decadent dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2m

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups sugar
2 large eggs, plus 3 large egg yolks (reserve whites for frosting)
1 teaspoon vanilla extract
1 cup whole milk
Seven-Minute Frosting for Quick Coconut Layer Cake
1/4 cup lemon curd
1 1/4 cups sweetened shredded coconut

Steps:

  • Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.
  • In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions, alternately with milk in 2, beginning and ending with flour. Mix until just combined.
  • Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.
  • Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.
  • Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.
  • Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.
  • Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.

COCONUT POUND CAKE



Coconut Pound Cake image

Create a Coconut Pound Cake with only 10 minutes of prep time! Made with cream cheese and more, this may be the most scrumptious Coconut Pound Cake ever.

Provided by My Food and Family

Categories     Dairy

Time 1h40m

Yield 24 servings

Number Of Ingredients 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/4 cups butter, softened
3 cups sugar
3/4 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup cream of coconut
2 tsp. coconut extract
6 eggs
3 cups cake flour

Steps:

  • Heat oven to 325°F.
  • Grease and flour 12-cup tube pan. Beat cream cheese and butter in large bowl with mixer until blended. Add sugar; beat until light and fluffy. Add coconut, cream of coconut and coconut extract; mix well. Add eggs, 1 at a time, beating well after each addition. Gradually add flour, beating on low speed after each addition until well blended.
  • Pour into prepared pan.
  • Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 min. Remove cake from pan; cool completely.

Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0.7933 g, Sugar 0 g, Protein 4 g

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From realsimple.com


COCONUT CREAM CHEESE POUND CAKE - SPICY SOUTHERN KITCHEN
2020-09-16 Instructions. Preheat oven to 325 degrees. Spray a 12-cup Bundt pan or tube pan with baking spray with flour. Use an electric stand mixer with the paddle attachment to beat the butter and cream cheese for 2 minutes. With mixer on medium speed, gradually add the sugar, beating for 5 to 7 minutes.
From spicysouthernkitchen.com


I MADE INA GARTEN'S COCONUT CAKE RECIPE—AND IT'S THE HEAVENLY …
2022-05-16 Step 2: Add dry ingredients and milk. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer running on low, add in a third of the flour. Next add in half of the milk and another third of the flour. Add the remaining milk, and then finish with the rest of the flour.
From tasteofhome.com


WORLD BEST FLAKES : COCONUT-LAYERED POUND CAKE
16 ounces frozen pound cake ; 14 ounces sweetened condensed milk ; 2 2/3 cups flaked coconut ; 1/2 cup almonds, chopped and toasted ; 1 cup chocolate fudge frosting (i like duncan hines dark chocolate fudge frosting) Recipe. 1 cut cake horizontally into 4 layers. 2 in a small bowl, combine the milk, coconut and almonds. 3 place bottom layer on a serving plate; top …
From worldbestflakerecipes.blogspot.com


COCONUT CREAM CHEESE POUND CAKE | EASY POUND CAKE DESSERT …
2016-07-31 Instructions. Preheat oven to 325°F. Coat a 10 cup bundt pan with nonstick spray OR coat with shortening and lightly dust with flour, tapping off excess. Set aside. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and cream cheese together on medium speed until smooth.
From cookiesandcups.com


COCONUT POUND CAKE! - SWEET TEA AND CORNBREAD
2014-02-21 1 tsp. coconut extract. Preheat oven to 350 degrees. Sift flour, baking powder, baking soda and salt together. Cream the shortening and sugar together in a mixing bowl until light and fluffy. Add eggs one at a time, beating after each addition. Add the buttermilk and the dry ingredients mixing after each addition.
From sweetteaandcornbread.net


COCONUT-CHOCOLATE LAYERED POUND CAKE | BELLY FULL
2022-04-12 Cut the pound cake into thirds, lengthwise. In a medium bowl, whisk together the sweetened condensed milk, coconut flakes, and the mini chocolate chips. Mix until thoroughly combined. Place bottom layer of the pound cake on a very large piece of plastic wrap. Evenly spread half of the coconut mixture over the top.
From bellyfull.net


CELEBRATION COCONUT LAYER CAKE RECIPE | FUSS FREE FLAVOURS
2014-04-21 Preheat the oven to 180C / GM 4. Cream the butter and sugar together with a hand held mixer or in your stand mixer. Add the eggs together with a tablespoon of the flour and beat well. Sieve the flour, baking powder (if not using self raising flour) and salt and fold into the batter along with the milk.
From fussfreeflavours.com


HOW TO MAKE THE BEST COCONUT CAKE - ABOUT A MOM
2022-01-26 In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups sugar and 1 Tbsp. vanilla; beat 3 …
From aboutamom.com


LAYERED POUND CAKE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


COCONUT LAYER CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
2021-03-21 Preheat oven to 350°F. Butter and flour three 8 or 9 inch round cake pans or spray with baking spray, Set aside. Cake: Using an electric mixer, cream together butter, sugar and vanilla for 2-3 minutes until fully combined. Add the eggs one …
From melissassouthernstylekitchen.com


COCONUT CREAM CHEESE POUND CAKE - THE SOUTHERN LADY …
2022-02-19 Instructions. Beat butter, cream cheese, sugar and eggs with mixer. Add coconut extract. Whisk together flour and baking powder. Add to creamed mixture and continue beating while adding coconut and milk. Generously spray a 9 x 5 inch loaf pan with cooking spray or line with parchment paper. Pour in batter.
From thesouthernladycooks.com


COCONUT POUND CAKE: THE EASY AND FLAVORFUL DESSERT RECIPE
Combine flour and baking powder and add the sifted mixture to the rest of the ingredients, mix with a spatula. Add the milk. Add in the shredded coconut and stir through. Pour the mixture into the mold and sprinkle it with coconut. Bake at 180°C/350°F for 30-35 minutes until golden and cooked through.
From cookist.com


HOMEMADE LAYER CAKE FROM SCRATCH : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


COCONUT LAYER CAKE RECIPE - NYT COOKING
Make the cake: Grease 3 8-inch cake pans and dust with flour. Heat oven to 350 degrees. Whisk together flour, salt and baking powder in a bowl and reserve. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes.
From cooking.nytimes.com


COCONUT-LAYERED POUND CAKE | RECIPE | COLORFUL DESSERT RECIPES, …
Nov 30, 2018 - If you love chocolate, almonds and coconut, this cake is for you. It comes together in a flash and tastes just like an Almond Joy candy bar! —Linda L. Nichols, Steubenville, Ohio It comes together in a flash and tastes just like an Almond Joy candy bar!
From pinterest.ca


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