Flordia Coconut Pound Cake Recipes

FLORDIA COCONUT POUND CAKE

Flordia Coconut Pound Cake image

The cake gets its yellow color form the orange rind and orange juice. It is a very dense cake and very rich. It should be cut into thin slices.

Provided by Sharon Whitley

Categories Cakes

Time 1h45m

Number Of Ingredients 16

Ingredients

4 c all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 c flaked coconut
4 stick unsalted butter, softened
2 c sugar
8 eggs
2 Tbsp grated orange zest (from 2 navel oranges)
1 1/4 c freshly squeezed orange juice (from 5 navel oranges)
THE ORANGE GLAZE
1 c 10 x confectioner's sugar, sifted
1 Tbsp grated orange zest
1/4 c freshly squeezed orange juice
1 Tbsp freshly squezzed lemon juice
2 Tbsp toasted flaked coconut, for the top of the cake, if desired

Steps:

1. To make the cake, preheat the oven to 350. Butter a 10 inch tube pan; flour the pan, tapping out the excess and set aside.
2. Onto a sheet of waxed paper, sift together the flour, baking powder, baking soda and salt. Toss in the coconut and set aside.
3. In a large bowl cream the butter with an electric mixer on high speed until light. Gradually add the sugar and continue beating until the mixture is very light and fluffy. Change the mixer speed to medium. add the eggs, on at a time, beating well after each addition, then beat in the orange zest. The mixture may look curdled, but this is nothing to worry about.
4. Change the mixer speed to low. Alternately beat in the sifted dry ingredients and the orange juice, beginning and ending with the dry ingredients and beating only until combined. Pour the batter into the prepared pan.
5. Bake until the cake is golden brown on top and skewer inserted halfway between the sides and the tube of the pan comes out clean, about 1 hour and 25 minutes. Cool the cake in the pan on a wire rack for 15 minutes, then carefully invert the cake onto the rack and turn right side up.
6. To make the orange glaze, beat together the glaze ingredients in a small bowl until smooth and well blended. Place the warm cake on a plate and spoon the glaze over it. Sprinkle with the toasted coconut, if desired. Let the cake cool completely before serving

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

Ingredients

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

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