Daphne Ozs Coconut Pound Cake Recipes

DAPHNE OZ'S COCONUT POUND CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, combine eggs, sugar and butter; beat with an electric mixer until light and fluffy, approximately 3 minutes.
• Combine flour, baking powder and salt in a separate bowl.
• Add flour mixture to batter alternately with buttermilk, in 3 parts; mix gently until just moistened.
• Stir in coconut and pecans.
• Pour batter into a pound cake mold (loaf shaped pan).
• Bake for 60 minutes or until a knife inserted in the center comes out clean.
• For the glaze:.
• Five minutes before cake is finished baking make the glaze.
• Combine water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes.
• Slowly pour half the syrup over the cake (bottom), invert onto a serving plate and pour remaining syrup over the top.
• Dust with powdered sugar.
• Let stand for 10 minutes and eat warm!

COCONUT POUND CAKE

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.

COCONUT POUND CAKE WITH LIME GLAZE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.

COCONUT POUND CAKE

Steps:

• 1. Preheat oven to 350^. Cake: In a large bowl, combine eggs, sugar and butter and beat with electric mixer until light and fluffy, about 3 minutes.
• 2. Combine flour, baking powder and salt in a separate bowl.
• 3. Add dry ingredients alternately with buttermilk in three intervals to the batter amd mix gently until just moistened. Stir in coconut and pecans. Pour batter into a 10-inch sprayed bundt pan. Bake 60 minutes or until a knife inserted in the center comes out clean.
• 4. Glaze: Five minutes before cake is finished baking, make the glaze. Combine water, butter and sugar and vanilla in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes. When cake is done- before removing from pan pour about half of the syrup over cake, invert onto serving plate and pour remaining syrup over top(poke no holes). Let set 10 minutes.Dust with powdered sugar -eat when slightly warm!

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.

COCONUT PECAN POUND CAKE

Steps:

• Combine dry ingredients.
• Add liquid ingredients.
• Beat to blend well.
• Fold in pecans and coconut.
• Pour batter into greased and floured bundt pan.
• Bake at 325° for 1 hour and 30 minutes or until tests done.
• Let cake cool 10 minutes before removing from pan.
• Pour glaze over warm cake.

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.