Orange Coconut Pound Cake Recipes

ORANGE COCONUT POUND CAKE

Steps:

• Grease and flour 10-inch tube pan.
• Preheat oven 350°.
• Cream margarine, shortening, and sugar till light and fluffy, about 10 minutes.
• Beat in eggs 1 at a time, beating well after each one.
• Add extract, zest and juice; combine well.
• Alternately add flour and milk, beating well after each addition.
• Add coconut and beat 1 minute.
• Pour into prepared pan; bake 1 hour and 15 minutes till test done.
• Cool 15 minutes remove to wire rack to cool completely.

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.

ORANGE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
• Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
• While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.

ORANGE-COCONUT POUND CAKE

Steps:

• 1. Cake: cream together shortening an sugar with electric mixer until fluffy. add eggs, one at a time beating well after each addition. add flour alternately with orange juice. mix well after each addition. add extracts. pour into greased and floured tube pan. bake at 350f for 11/2 hours
• 2. Icing: cream margarine. add sugar and 5 tablespoons orange juice alternately. beat to spreading consistancy. then spread on top and side;sprinkle with coconut. serve

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.