Coconut Pound Cake Recipes

COCONUT POUND CAKE

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.

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.

COCONUT POUND CAKE

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.

COCONUT POUND CAKE (USING COCONUT MILK)

Steps:

• Preheat over to 325 degrees.
• Greese and flour 1 loaf pan, set aside.
• In a mixing bowl, mix softened butter and sugar together until fluffy.
• In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
• Add eggs, one at a time into butter/sugar mixture. Mix well.
• Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
• Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
• If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.

COCONUT-BUTTERMILK POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
• Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
• Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

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 POUND CAKE

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.
• Whisk together flour (2 cups), baking powder, and salt in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
• Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.
• Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.

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.

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.