Grannys Coconut Pound Cake Recipes

COCONUT POUND CAKE

Coconut Pound Cake image

Coconut oil and coconut milk add a tasty tropical essence to this moist pound cake. Be sure to buy unrefined virgin coconut oil, as it has the best coconut flavor and aroma. Coconut oil is much easier to measure and incorporate when it has been softened than at room temperature, when it is firmer. Try popping it into the microwave for very short bursts, about 5 seconds each, until it is roughly the same consistency as softened butter.

Provided by Samantha Seneviratne

Categories cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature, plus more for greasing the pan
2 cups/256 grams all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup/200 grams granulated sugar
6 tablespoons/85 grams softened coconut oil
3 large eggs, at room temperature
1 cup/240 milliliters canned coconut milk
1 packed cup/85 grams plus 2 tablespoons sweetened shredded coconut, toasted (see Note)

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.

GRANNY'S COCONUT POUND CAKE

Granny's Coconut Pound Cake image

For as long as my memory takes me back, I remember my grandmama making this cake for all of her special occasions, including family reunions back down on the bayou, church functions and holiday gatherings. There was never any left! Granny always proudly shared her recipes because she always wanted everyone to enjoy cooking just...

Provided by Cindy Richards

Categories Cakes

Time 1h50m

Number Of Ingredients 9

Ingredients

2 stick butter, room temperature
5 eggs
2/3 c crisco
3 c sugar
3 c plain flour
1 c milk
1 tsp coconut flavoring
2 c coconut, shredded
1 tsp baking powder

Steps:

1. Cream butter and Crisco together. Add sugar gradually to Crisco mixture.
2. Add eggs, one at a time, beating well after each egg. Gradually add flour and baking powder, alternating with milk. Add flavoring, mix well. Add coconut and stir well.
3. Bake in a tube pan that has been sprayed with a flour and oil mixture (I prefer Bakers Joy). Bake at 325 degrees for 1 1/2 hours or until done.
4. The cake pictured here is the one I just made; I chose to put a coconut glaze on this which is easily made with 1 pound confectioners sugar, 1 t. coconut flavoring and a little milk to get it to the consistency you desire.

GRANNY'S FAMOUS COCONUT CAKE

Granny's Famous Coconut Cake image

My Granny was well known for her wonderful cakes. This coconut cake is just one of them. I can't help but think of her while making this. I wish that I could just have one more day with her. She is teaching the angels how to cook now!

Provided by Cindy Allen

Categories Cakes

Time 30m

Number Of Ingredients 9

Ingredients

1 c butter
5 eggs
2 3/4 cake flour
1 c buttermilk
1/2 tsp coconut flavoring
2 c sugar
dash salt
1 tsp baking powder
1 tsp vanilla flavoring

Steps:

1. Cream butter and sugar until smooth.
2. Add eggs, beating well after each addition.
3. Sift dry ingredients together and add to cream mixture, alternately with buttermilk.
4. Stir in flavorings.
5. Bake in 3 or 4 greased and floured round 9 inch cake pans.
6. Bake at 350 degrees for about 25 minutes or until test done.
7. Cool and Ice with Granny's Never Fail Frosting.

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