CLASSIC POUND CAKE
We've always included pound cake on our family menus, and through the years, I've tried many recipes, I can honestly say this one is the best! It has a very fine, rich texture that makes it unusually smooth. That texture, plus fantastic flavor, makes this pound cake a special treat each time we serve it.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts :
COCONUT POUND CAKE
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
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.
EASY COCONUT POUND CAKE
"This cake is easy to make and is always a big hit," writes Lisa Varner from Charleston, South Carolina. "I like to serve it with ice cream for a double-dose treat!"
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in 1/2 cup coconut., Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes 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. Sprinkle with confectioners' sugar and additional coconut if desired.
Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 187mg cholesterol, Sodium 273mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 8g protein.
COCONUT POUND CAKE
My grandchildren love this recipe for a coconut-flavored pound cake.
Provided by Janie Carter
Categories Desserts Cakes Pound Cake Recipes
Time 1h25m
Yield 14
Number Of Ingredients 12
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.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 61.4 g, Cholesterol 102 mg, Fat 20 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 11.1 g, Sodium 195 mg, Sugar 46.1 g
COCONUT POUND CAKE
Categories Cake Dessert Bake Quick & Easy Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.
- Whisk together flour (2 cups), baking powder, and salt in a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
- Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.
- Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.
POUND CAKE WITH COCONUT OIL
Extra-virgin coconut oil is the key to the velvety, smooth texture of this cake. It's moist but with a fine crumb, and every bit as rich as a pound cake should be. Don't expect a coconut taste, it gently disappears into the background.
Provided by Shannon Clayton Flanagan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
- Mix flour, baking powder, and salt together in a bowl and set aside. Place sour cream and milk into a mixing cup, add vanilla and almond extract, and stir well to incorporate.
- Cream sugar, coconut oil, and butter together in a large mixing bowl on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add lemon zest and stir well. Beat in the flour mixture with the sour cream mixture, beginning and ending with the flour mixture. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
- While cake is baking, mix powdered sugar, lemon juice, and lemon zest for together in a bowl to make the glaze.
- Cool cake on a wire rack for 10 minutes. Turn out onto a plate. Spoon 1/2 of the glaze onto the hot cake. Let cool, 20 to 30 minutes; drizzle remaining glaze onto the cooled cake before serving.
Nutrition Facts : Calories 641.4 calories, Carbohydrate 86.2 g, Cholesterol 102.9 mg, Fat 30.5 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 22.6 g, Sodium 109.3 mg, Sugar 61.5 g
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