Heavenly Coconut Pound Cake Recipes

HEAVENLY COCONUT POUND CAKE

Steps:

• Preheat oven to 325°F. Beat together granulated sugar and butter with an electric mixer on medium-high speed until very fluffy and pale, about 8 minutes. Reduce speed to medium-low and beat in eggs, 1 at a time, until combined, stopping to scrape down sides of the bowl as needed. (Mixture will look broken, but will come together when flour is added.) Reduce speed to low and gradually add flour and salt until just combined. Fold in 1 cup shredded coconut.
• Generously grease a 12-cup Bundt pan with butter; coat inside of pan with ¼ cup shredded coconut, tapping out excess. Pour batter into pan and smooth the top. Bake until golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Cool in pan 15 minutes. Invert onto a wire rack and cool completely, about 1 hour.
• For the glaze: Whisk together powdered sugar and 2 tablespoons of the milk in a small bowl until smooth. If needed, whisk in remaining 1 tablespoon milk, 1 teaspoon at a time, to create a pourable glaze consistency. Pour over cooled cake. Top with ¼ cup shredded coconut.

HEAVENLY COCONUT POUND CAKE FROM SOUTHERN LIVING

Steps:

• Cream butter, shortening and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add almond and coconut flavorings.
• Alternately add flour and milk, beating after each addition.
• Stir in coconut.
• Spoon Batter into well greased tube or bundt pan.
• Bake at 350° for 1¼ hours.
• Let cake cool for 10 minutes in pan and release.
• Spoon glaze on cake.
• Mix sugar, boiling water and coconut flavoring.
• Bring to a boil for 1 minute.
• Remove from heat.
• If you'd like to thicken, add corn starch. I added ¼ cup for some slight thickening.
• Spoon over cake.

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.

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:

• 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.

TEXAS COCONUT POUND CAKE

Steps:

• 1. Cream butter, Crisco, and sugar.
• 2. Add eggs one at a time, beating well after each.
• 3. Add coconut flavoring.
• 4. Sift flour and add baking powder.
• 5. Alternate adding flour and milk to sugar mixture.
• 6. Add coconut.
• 7. Spray tube pan with Crisco non-stick spray with flour. Bake at 350 for 1 hr to 1 hr 15 minutes.
• 8. Cool in pan for 10 minutes turn on a cooling rack.
• 9. Note: You can make a glaze of powdered sugar, milk and a small amount of coconut flavoring. Also, if you want to add toasted coconut, put shredded coconut on a baking sheet and toast in the oven for about 5 minutes.