Here are a couple:
Coconut Pound Cake
* 1/2 cup butter (no substitutes), softened
* 1/2 cup shortening
* 1 (8 ounce) package cream cheese, softened
* 3 cups sugar
* 6 eggs
* 1 teaspoon vanilla extract
* 1 teaspoon coconut extract
* 3 cups all-purpose flour
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 2 1/4 cups flaked coconut
* confectioners' sugar
1. In a mixing bowl, cream 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; add to creamed mixture. Fold in coconut. Transfer to a greased and floured 10-in. tube pan.
2. Bake at 325 degrees F for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Coconut Cream Pound Cake
* 1 cup butter, softened
* 1 (8 ounce) package cream cheese, softened
* 3 cups white sugar
* 6 eggs
* 1 teaspoon coconut extract
* 3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 2 cups flaked coconut
1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
3. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.What is a good coconut pound cake recipe?
I have several I am a baker and know this stuff well.
2 cups self-rising flour
2 cups sugar
1 teas baking soda
1 cup water
1/2 cup vegetable oil
1 stick margarine
2 eggs, beaten
1/2 cup buttermilk
1 tbls coconut extract
Sift together flour, sugar and soda. In a small saucepan, melt margarine with water and oil. Add to flour mixture then add remaining ingredients. Bake in 13x9 inch pan at 350 until golden brown. Cool.
Icing
1 large (16oz) sour cream
1 box confectioners sugar
3 pkgs frozen coconut
Mix together sour cream, xxx sugar and two pkgs coconut. Pour over cake. Sprinkle remaining coconut on top. Refrigerate.
Cuban Coconut Pound Cake
8 oz (2 sticks) unsalted butter
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
2 cups granulated sugar
5 eggs
3 cups sifted all purpose flour
1 cup milk
7 oz (2 2/3 loosely packed cups) shredded coconut
3 oz (1 cup) unblanched almonds, thinly sliced
Adjust a rack one-third up from the bottom of the oven and preheat
oven to 325*. You will need a 10 inch tube pan. The baked cake
will be 2 1/2 inches high, but if the pan is deeper it is all right.
Butter the bottom and sides of pan. In a large bowl of electric
mixer, cream the butter until it's soft and smooth. Add the vanilla
and almond extracts, the salt and the sugar, and beat to mix. Add
the eggs one at a time, beating until incorporated after each
addition (the mixture will appear curdled - it is okay). On low
speed alternately add the flour in three additions with the milk
in two additions, scraping the bowl with a rubber spatula and
beating only until incorporated. Remove from the mixer and fold in
the coconut and the nuts. Turn into prepared pan and smooth the
top. Bake for 1 1/2 hours until top is golden brown and a cake
tester inserted into the cake, all the way to the bottom, comes
out clean. Let stand on rack for 15 minutes. Then cover with a
rack, turn the rack and the cake pan over, remove the pan, cover
with another rack and invert again, leaving the cake right side
up. Let stand until cool. Wrap the cool cake in plastic wrap. If
possible, refrigerate it overnight before serving. Or place it in
the freezer for about 45 minutes. It must be cold when it is sliced
or it will crumble. Serve two or three thin slices to a portion.
Pineapple Coconut Pound Cake Recipe
1 cup Crisco vegetable shortening
1/2 cup butter
3 cups sugar
4 cups plain flour
1 teaspoon baking powder
1 pinch salt
6 eggs
1 cup milk
1 teaspoon vanilla
1 small can crushed pineapple
3/4 cup coconut
1 teaspoon lemon
Sift flour, baking powder and salt together. Beat butter and Crisco together with sugar until creamy. Alternate milk and flour until milk and flour are used up. Add vanilla and lemon and mix well. After batter is thoroughly mixed, fold in pineapple and coconut. Do not beat any more. Bake at 325degrees for about 1 1/2 hours.What is a good coconut pound cake recipe?
Grilled coconut pound cake:
For cake:
Cooking Spray
1 cup vegetable oil
2 cups sugar
5 eggs
1/2 cup milk
2 cups self-rising flour
1 tbsp vanilla extract
2 tsp coconut extract
1 cup sweetened, flaked coconut
For glaze: 1-1/2 cup sugar
3/4 cup milk
1/2 cup butter
1 tsp vanilla extract
1 tsp coconut extract
For peaches:
8 large peaches
1/2 cup Kahlua
1/2 cup brown sugar, packed
1/2 cup white wine vinegar
2 cinnamon sticks
3 tbsp butter
1 tbsp orange zest, julienne
1 tbsp lemon zest, julienne
For coconut whipped cream:
1 pt. heavy cream
1 tbsp vanilla
1 tbsp coconut extract
1/2 cup powdered sugar
For grilling:
1/2 cup melted butter
Sugar for sprinkling
Method:
For cake:
Spray a bunt pan well with cooking spray. Heat oven to 350掳 F.
Mix together oil and sugar. Add eggs, one at a time, beating well after each addition. Add milk and flour and beat well. Stir in extracts and coconut; mix until combined.
Bake in 350掳 oven for 1 hour. Cake should be golden brown.
Just before cake is done, prepare glaze鈥攎ix all ingredients in a small saucepan; bring to a boil. Remove cake from oven and punch holes in cake (use an ice pick or a thin knife). Pour hot glaze over cake. Allow cake to set in pan for about 15 minutes. Before removing cake from pan, take a thin knife and run around cake to separate cake from pan.
For peaches:
Dip peaches into boiling water for 1 minute. Plunge into ice water, remove skins, halve and take out stones. Put into pan with Kahlua, brown sugar, vinegar, cinnamon, butter, and zest. Cover, and cook over low heat for 30 minutes.
For whipped cream:
Combine cream, vanilla and coconut extract. Beat until foamy. Add sugar and beat to stiff peaks.
To grill and serve:
Spray grill rack well with cooking spray and preheat to medium-high heat. Brush pound cake slices with melted butter and sprinkle on both sides with sugar. Grill until well browned and toasted on both sides. Serve with peaches and coconut whipped cream.
Cuban coconut pound cake:
8 oz (2 sticks) unsalted butter
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
2 cups granulated sugar
5 eggs
3 cups sifted all purpose flour
1 cup milk
7 oz (2 2/3 loosely packed cups) shredded coconut
3 oz (1 cup) unbalanced almonds, thinly sliced
Adjust a rack one-third up from the bottom of the oven and preheat
oven to 325*. You will need a 10 inch tube pan. The baked cake
will be 2 1/2 inches high, but if the pan is deeper it is all right.
Butter the bottom and sides of pan. In a large bowl of electric
mixer, cream the butter until it's soft and smooth. Add the vanilla
and almond extracts, the salt and the sugar, and beat to mix. Add
the eggs one at a time, beating until incorporated after each
addition (the mixture will appear curdled - it is okay). On low
speed alternately add the flour in three additions with the milk
in two additions, scraping the bowl with a rubber spatula and
beating only until incorporated. Remove from the mixer and fold in
the coconut and the nuts. Turn into prepared pan and smooth the
top. Bake for 1 1/2 hours until top is golden brown and a cake
tester inserted into the cake, all the way to the bottom, comes
out clean. Let stand on rack for 15 minutes. Then cover with a
rack, turn the rack and the cake pan over, remove the pan, cover
with another rack and invert again, leaving the cake right side
up. Let stand until cool. Wrap the cool cake in plastic wrap. If
possible, refrigerate it overnight before serving. Or place it in
the freezer for about 45 minutes. It must be cold when it is sliced
or it will crumble. Serve two or three thin slices to a portion.
The simple coconut pound cake :
2 cups self-rising flour
2 cups sugar
1 teas baking soda
1 cup water
1/2 cup vegetable oil
1 stick margarine
2 eggs, beaten
1/2 cup buttermilk
1 tbls coconut extract
Sift together flour, sugar and soda. In a small saucepan, melt margarine with water and oil. Add to flour mixture then add remaining ingredients. Bake in 13x9 inch pan at 350 until golden brown. Cool.
Icing
1 large (16oz) sour cream
1 box confectioners sugar
3 pkgs frozen coconut
Mix together sour cream, xxx sugar and two pkgs coconut. Pour over cake. Sprinkle remaining coconut on top. Refrigerate.
Banana coconut pound cake:
1 1/2 cups butter, or 3 sticks margarine
3 cups sugar
6 eggs
1 teaspoon salt
3 teaspoons baking powder
3 cups all-purpose flour
1 1/2 cups (very loosely packed) sweetened, flake coconut
1/4 cup plus 2 tablespoons milk (I used 1 cup milk)
3 very large, very ripe bananas (we used only 2)
1 tablespoon pure vanilla extract
1 tablespoon coconut extract (we used banana extract)
Cream butter until light and fluffy. Gradually blend in sugar and mix well. Add eggs, one at a time, beating well after each addition. Combine salt, baking powder and flour in a bowl.
In a food processor or blender, pur茅e
http://www.recipezaar.com/Coconut-Pound-鈥?/a>
http://homecooking.about.com/library/arc鈥?/a>
No comments:
Post a Comment