Aunt Mabels Coconut Pound Cake Recipes

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AUNT CONNIE'S COCONUT CAKE



Aunt Connie's Coconut Cake image

Aunt Connie made this cake for special occasions. It is as wonderful as she was, and I remember her every time I make it.

Provided by Diana

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h50m

Yield 16

Number Of Ingredients 16

3 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
1 ½ cups butter, softened
3 cups white sugar
6 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 (7 ounce) package sweetened flaked coconut
1 cup milk
2 tablespoons cornstarch
1 cup white sugar
½ cup butter, softened
½ cup solid vegetable shortening
2 teaspoons vanilla extract
½ (7 ounce) package sweetened flaked coconut

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Grease a 10-inch tube pan.
  • Combine flour, salt, and baking soda in a bowl.
  • Beat 1 1/2 cup butter and 3 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
  • Beat eggs one at a time into butter mixture, allowing each egg to blend completely before adding the next. Beat in sour cream and 1 teaspoon vanilla extract with the last egg.
  • Gradually stir flour mixture into egg mixture, mixing until just incorporated.
  • Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Whisk milk and cornstarch in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.
  • Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.
  • Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.
  • Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting.

Nutrition Facts : Calories 694 calories, Carbohydrate 79.9 g, Cholesterol 138.3 mg, Fat 40 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 23.7 g, Sodium 312.6 mg, Sugar 57.8 g

AUNT MABEL'S SUPER EASY GINGERBREAD COOKIES



Aunt Mabel's Super Easy Gingerbread Cookies image

This was handed down by my great aunt. This is super easy and you can mix the dry ingredients and put them into a quart jar so they are ready when you want to make gingerbread; easy as a mix, and so much better. Whipped cream on each serving is a good addition.

Provided by Critterlover

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 16

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 cup molasses
½ cup canola oil
½ cup applesauce
½ cup packed brown sugar
½ cup white sugar
2 eggs
1 cup boiling water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
  • Whisk flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, allspice, and cloves together in a large bowl.
  • Place molasses, canola oil, applesauce, brown sugar, white sugar, and eggs into a mixing bowl and beat until well combined. Add flour mixture and mix, starting on low speed, until just combined. Mix in boiling water until combined; mixture will be very wet. Pour into the prepared baking dish.
  • Bake in the preheated oven until center is rounded and edges are golden, 30 to 35 minutes. Cut into squares. Best served warm, or at any temperature.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 84.3 g, Cholesterol 41.3 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 357.9 mg, Sugar 44.8 g

AUNT SARAH'S COCONUT POUND CAKE



Aunt Sarah's Coconut Pound Cake image

Wow. My husband's aunt gave me this recipe at a bridal shower. Why did I wait 20 years to make it? The flavor is better if you can wait a day or two to eat this.

Provided by ctrmom

Categories     Dessert

Time 1h50m

Yield 24 serving(s)

Number Of Ingredients 16

1 cup butter
1/2 cup Crisco
3 cups sugar
6 eggs
3 cups plain flour
1/4 teaspoon salt
1 teaspoon coconut flavoring
1/2 teaspoon vanilla
1 cup coconut milk
1 (17 ounce) can coconut in heavy syrup
4 ounces cream cheese, softened
2 cups powdered sugar
1/2 teaspoon coconut extract
1 teaspoon vanilla
1/2 cup finely chopped pecans
2 -4 tablespoons coconut milk

Steps:

  • Cream butter, shortening, and sugar.
  • Add eggs, one at a time. Beat well after each addition.
  • Add flavorings and coconut milk.
  • Add 1 cup of flour at a time.
  • Stir in coconut.
  • Pour into Bundt pan (well-greased and floured).
  • Bake at 325 about 1 hour + 30 minutes, or until a skewer comes out clean.
  • Note : This makes a lot of batter, so be careful not to fill the pan to full.
  • Icing: Mix the softened cream cheese with the sugar and extracts. Add coconut milk until this reaches a good consistency, to barely drip down the sides of the Bundt cake. Stir in the nuts. Adjust the consistency if necessary. Pour/spread over the cooled cake. You may want to do this on a rack with something beneath to catch the drips.

Nutrition Facts : Calories 369.8, Fat 18.8, SaturatedFat 9.6, Cholesterol 72, Sodium 126.9, Carbohydrate 47.8, Fiber 0.6, Sugar 35.1, Protein 4

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