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A Recipe from my Cookbook which is now available for purchase. Happy Baking!
Coconut Pound Cake
Cake
3 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. (2 sticks) butter, softened
1/2 c. vegetable shortening
2 2/3 c. granulated sugar
1 1/2 tsp. coconut extract
1 tsp. almond extract
6 lg. eggs, room temperature
1 c. milk
2 T. heavy cream
3/4 c. flaked, sweetened coconut
Coconut Glaze
1 c. granulated sugar
1/2 c. water
1 tsp. coconut extract
Preheat oven to 325 degrees F. Spray a 10-inch tube baking pan with a nonstick baking spray containing flour. Sift together the flour, baking powder and salt. Sift again. Set aside.
In large mixing bowl, cream the butter, vegetable shortening, sugar, coconut extract, and the almond extract on medium speed for 10 minutes or until very light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Stir in the heavy cream.
Spoon the batter into the prepared pan and spread evenly. Sprinkle the coconut evenly on top. Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Remove the pan and place the cake on a wire rack with a piece of wax paper under the rack. Spoon the glaze over the warm cake slowly to allow the glaze to soak into the cake. Cool completely before serving. Serves 16.
Glaze:
Bring all glaze ingredients to boil over medium heat and stir until sugar is completely dissolved. Use immediately. |
