CREAM CHEESE COCONUT PECAN POUND CAKE
Another incredible cake from Southern Living (December 2004). Top the cooled cake with sifted powdered sugar or a simple frosting glaze, and maybe a little extra coconut and pecans.
Provided by Vino Girl
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Grease and flour a 12 cup tube or bundt pan.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Sift together flour and salt; add to butter mixture.
- Beat batter at low speed just until blended after each addition.
- Stir in vanilla, pecans, and coconut.
- Pour batter into a greased and floured 12-cup tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes.
- Remove from pan; cool completely on wire rack.
Nutrition Facts : Calories 701.1, Fat 41.2, SaturatedFat 22.1, Cholesterol 187.6, Sodium 353.3, Carbohydrate 76.7, Fiber 2.3, Sugar 51, Protein 9.1
COCONUT CREAM POUND CAKE
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
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 ITALIAN CREAM CAKE
I'd never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. -Ann Bush, Colorado City, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.
Nutrition Facts : Calories 667 calories, Fat 36g fat (18g saturated fat), Cholesterol 128mg cholesterol, Sodium 402mg sodium, Carbohydrate 82g carbohydrate (68g sugars, Fiber 2g fiber), Protein 7g protein.
COCONUT PECAN CAKE
This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.
PECAN CRUNCH CREAM CHEESE POUNDCAKE
This is an exceptionally velvety and tender cake, reminiscent (in the best possible way) of the frozen pound cake you might buy at the supermarket. Perfected over many years by the expert baker Rose Levy Beranbaum (and published in her book "Rose's Baking Basics'), its fine texture comes from cake flour and superfine sugar. A caramelized pecan and graham cracker coating lines the pan and provides delicious crunch, but it is optional.
Provided by Julia Moskin
Categories snack, cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Set an oven rack in the middle of the oven and heat the oven to 350 degrees. Grease a 9-by-5-inch loaf pan with butter and line with two pieces of crisscrossed parchment: Lay the first sheet in the pan, butter it lightly, then lay the other sheet across. Both pieces should extend a few inches above the edges of the pan, making a sling that you'll use to lift the cake out.
- Make the pecan crunch, if desired: Break the crackers into a few pieces and add to the bowl of a food processor. Add the nuts and sugar. Process until you have fine crumbs. Add the melted butter and pulse it in until evenly incorporated.
- Spoon about half of the crunch mixture into the prepared pan and press it evenly across the bottom. Press the remaining mixture against the sides, stopping about 1 inch from the top of the pan: Begin by tilting the pan to one side and use a bench scraper or the flat side of a metal spatula to lift, spread and press the coating against the side of the pan. Without tilting the pan, repeat with the remaining three sides. Use the back of a small spoon to even the coating on the sides and against the corners of the pan. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 3 days.
- Make the batter: In a medium bowl, whisk the egg yolks with 2 tablespoons sour cream and the vanilla, just until lightly combined.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
- Add the butter, cream cheese and the remaining 6 tablespoons sour cream. Mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
- Starting on medium-low speed, gradually pour the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition. Scrape down the sides of the bowl after each addition.
- Gently spoon the batter into the crunch coating-lined pan and smooth the surface. Bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean.
- Let the cake cool on a wire rack for 20 minutes. Use a small knife to dislodge the crunch coating at the corners and lift the cake out, using the parchment paper "sling."
- Let cool completely before gently removing the parchment and transferring to a serving plate or cutting board. (Or, wrap well and store at room temperature for 3 days or in the refrigerator for 5 days.) To serve, use a serrated knife to cut into 1/2-inch-thick slices.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 185 milligrams, Sugar 30 grams, TransFat 0 grams
COCONUT PECAN CAKE
Delicious coconut pecan cake with cream cheese toasted coconut frosting. Fruitcake
Provided by cookie
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
- In a large bowl, blend cake mix with the water, eggs, and oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in 2 cups coconut and nuts. Pour into prepared pans.
- Bake for 35 minutes, or until done. Cool completely.
- Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir constantly over low heat until golden brown. Spread toasted coconut on absorbent paper towel to cool.
- Cream 2 tablespoons butter or margarine with softened cream cheese. Add milk and sugar alternately, beating well. Add vanilla, and stir in 1 3/4 cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 55.3 g, Cholesterol 61.8 mg, Fat 26.6 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 10.7 g, Sodium 306.2 mg, Sugar 44.8 g
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- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
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Servings 10-12Total Time 1 hr 55 mins
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
- Sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Stir in 1 1/2 tsp. vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12-cup tube pan.
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