COCONUT FLOUR CAKE
The BEST moist Coconut Flour Cake. Tender and fluffy, this richly flavored cake is easy to make and has a hint of lemon and almond.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 2h
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Lightly coat one 9-inch round cake pan or two 6-inch round cake pans with nonstick spray. Line the bottom(s) with parchment paper, then lightly coat again. Set aside.
- In a large, microwave-safe bowl, melt the coconut oil for 30 seconds. Continue to heat in 15-second bursts, stopping as soon as it liquifies. Set aside to cool to room temperature.
- In a separate large mixing bowl, sift together coconut flour, baking soda, and salt. Do not skip the sifting-it's key to giving the cake a lighter texture.
- To the bowl with the room-temperature coconut oil, add the eggs, egg whites, honey, vanilla extract, almond extract, and coconut milk. (If, when you open your can of coconut milk, the cream and liquid are separated pour the contents of the can into a separate mixing bowl or large measuring cup and whisk to smoothly recombine before measuring out 1/2 cup. Learn from my mistakes and do not try to stir it together in the open can or you will have a liquidy mess running down the can and onto your counter.) Whisk until the wet ingredients are very well blended and no streaks of eggs remain.
- Pour the wet ingredients into the bowl with the dry ingredients and whisk to combine. The coconut flour will form large lumps at first, but just keep on whisking and consider this your arm workout for the day. Stop stirring when the flour lumps are small (about the size of sprinkles). With a rubber spatula, fold in the lemon zest. (I like to zest the lemon directly into the bowl.) Pour the cake into the prepared pan and, with the back of the spatula, smooth the top. (If using two pans, make sure to evenly divide the batter between each.)
- Bake for 28 to 32 minutes, until a toothpick inserted into center of the cake comes out clean, the cake is deeply golden at the edges, and the center springs back lightly when touched. Place the pan(s) on a wire rack and let cool in the pan(s) completely.
- While the cake cools, prepare the frosting: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until light and fluffy. Add the vanilla and salt and mix once more until blended.
- Add 1/2 cup of the powdered sugar. Mix it in on low speed. Continue adding the next 1 1/2 cups of powdered sugar a little at a time until it is decently incorporated (if you add it too quickly, you'll end up with a big cloud of sugar that billows out of the bowl). If at any point the mixture becomes dry and crumbly, add a little of the coconut milk as needed to begin thinning it. Add the rest of the 3 tablespoons coconut milk. Increase the speed to medium high and beat for a full 2 to 3 minutes, until fluffy. Scrape down the sides as needed. If the frosting seems too thick, add coconut milk 1 to 2 teaspoons at a time to thin it. If you would like the froster thicker, continue adding the remaining 1 cup additional powdered sugar until you reach your desired consistency.
- If making a single layer cake: Once the cake has cooled, transfer it to a serving plate, with the flat bottom-side down. If making a two-layer cake, place the first layer domed top-side down-if the dome is very high and the cake seems wobbly, you can level it first. Tucks strips of wax paper underneath the bottom of the cake to protect the plate. Spread the frosting all over the top of the cake (if adding a second layer, place it flat-side down, dome-side up). Continue frosting, swirling frosting over the top and down the sides of the cake. Decorate as desired. Slice and serve!
Nutrition Facts : ServingSize 1 slice (of 8), Calories 448 kcal, Carbohydrate 49 g, Protein 6 g, Fat 26 g, SaturatedFat 19 g, Cholesterol 112 mg, Sodium 391 mg, Fiber 4 g, Sugar 42 g
COCONUT SOUR CREAM POUND CAKE
My mother-in-law always makes this pound cake for holidays. That makes this cake very special, but it really could be made any time of the year! Even people who don't like the texture of coconut love this cake because the only coconut in it is the flavoring.
Provided by Paula
Categories Desserts Cakes Pound Cake Recipes
Time 1h35m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
- Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
- Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 63.2 g, Cholesterol 81.1 mg, Fat 19.1 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 57.7 mg, Sugar 40.2 g
EASY COCONUT POUND CAKE
"This cake is easy to make and is always a big hit," writes Lisa Varner from Charleston, South Carolina. "I like to serve it with ice cream for a double-dose treat!"
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 187mg cholesterol, Sodium 273mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 8g protein.
COCONUT POUND CAKE
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
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 POUND CAKE
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
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
CINDY'S COCONUT POUND CAKE
Thank you Cindy for a wonderful cake. I'm not a big sweet eater so almost didn't try it. She sent some home with us and I got a 1/2 slice---and went back for more---and went back for more again. I finally got the recipe.
Provided by Gloria 15x
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Grease and flour a tube pan. (Don't miss and spots or you won't get the cake out without breaking it.
- Beat 5 eggs.
- Add 2 cups sugar and beat well.
- add 1 cup canola oil.
- Sift 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt. Add to egg mixture and blend well.
- Add to above mixture 1 cup coconut, 1/2 cup milk, 1 tsp vanilla, 1 tsp coconut extract.
- Mix well and pour into pan.
- Bake at 350F for 55 to 60 minutes. Let cook while sauce is cooling.
- For the sauce mix well, boil 1 minute and pour slowly over cake. Let cool in pan.
Nutrition Facts : Calories 6599.4, Fat 349.7, SaturatedFat 104.9, Cholesterol 1069.1, Sodium 2571, Carbohydrate 820.7, Fiber 20.6, Sugar 607.2, Protein 67.6
DAPHNE OZ'S COCONUT POUND CAKE
Saw Daphne make this on The Chew and had to post this recipe for safe keeping. Can't wait to try it!!!
Provided by Kerena
Categories Dessert
Time 1h15m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine eggs, sugar and butter; beat with an electric mixer until light and fluffy, approximately 3 minutes.
- Combine flour, baking powder and salt in a separate bowl.
- Add flour mixture to batter alternately with buttermilk, in 3 parts; mix gently until just moistened.
- Stir in coconut and pecans.
- Pour batter into a pound cake mold (loaf shaped pan).
- Bake for 60 minutes or until a knife inserted in the center comes out clean.
- For the glaze:.
- Five minutes before cake is finished baking make the glaze.
- Combine water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes.
- Slowly pour half the syrup over the cake (bottom), invert onto a serving plate and pour remaining syrup over the top.
- Dust with powdered sugar.
- Let stand for 10 minutes and eat warm!
Nutrition Facts : Calories 704.4, Fat 33.4, SaturatedFat 16.9, Cholesterol 130.3, Sodium 120.6, Carbohydrate 95.9, Fiber 2.9, Sugar 64.8, Protein 8.7
COCONUT POUND CAKE
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
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.
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