Worlds Best Recipes: Coconut Pound Cake Recipe

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Saturday, December 28, 2013

Coconut Pound Cake Recipe

Here you have a delicious coconut pound cake that you just have to make. If your looking for a really quick and easy pound cake recipe then you need to make this delicious coconut pound cake. I think this is one of if not the best pound cake that I've ever made and tasted in my life.

Ingredients For The Coconut Pound Cake

FOR THE CAKE:

1. 2 cups all-purpose flour 2. 1½ tsp baking powder 3. 1/2 tsp salt 4. 1 cup unsalted butter (at room temperature) 5. 2 cups sugar 6. 5 eggs (at room temperature) 7. 1 cup whole (or low-fat) milk 8. 1 tsp coconut extract 9. 3½ oz Angel Flake sweetened, shredded coconut

FOR THE GLAZE:

1. 2 tbsp unsweetened coconut milk 2. 1 tsp coconut extract 3. 1 cup confectioners’ sugar

This is what your pound cake will look like cooked in the tube cake pan. I like to cook these kind of pound cakes in tube spring form pans. They always turn out perfect cooked this way.

Instructions

Preheat oven to 325°F. Grease and lightly flour a 9- or 10-inch tube pan. This cake is delicate so I wouldn’t recommend using a bundt pan.

In a large bowl, whisk together flour, baking powder and salt.

In a separate bowl, use an electric mixer (on medium speed) to cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time, and mix well. Stir in the milk, coconut extract and shredded coconut. Finally, add the flour, baking powder and salt mixture, and stir to combine. Pour batter into prepared pan and bake until golden brown, about 1 hour.

Meanwhile, prepare the glaze. Whisk together the coconut milk, coconut extract and confectioner’s sugar until smooth, adding more sugar as needed to thicken the glaze (or more milk if you want to thin it out).

Above Is The Coconut Pound Cake With The Glaze On It

Cool cake in pan for 5-10 minutes before removing. Drizzle with glaze while cake is still warm.

If you love coconut like I do then you just have to make this delicious cake real soon. It is truly one of the best pound cakes you'll ever taste in your life.

World's Best Coconut Cake

Here is the recipe for what is known as the World's Best Coconut Cake. You Just have to make and taste this wonderful cake. You are supposed to make it and keep it in the refrigerator for three days before you eat it. I've never been able to wait three days but it is a wonderful coconut cake.

Click Here For The Worlds Best Coconut Cake

Removing Breads And Cakes From Pans

When breads and cakes are cooked they build up steam inside which needs to be released after they are removed from the oven. If the steam is not allowed to escape it will convert to water as it comes in contact with the cooler air and be absorbed back into the product, thus making the product soggy. To avoid this problem, remove the pan from the oven and allow the product to remain in the pan and to just rest for a few minutes. The product should then be removed and placed on a cooling rack which will allow more of the area to release additional steam and stop any moisture from going to the bottom of the product, causing the bottom to be soggy.

Throw In The Cold Towel

When your baked food gets stuck to the bottom of the pan, try wrapping the cake pan in a towel when it is still hot or place the pan on a cold, wet towel for a few minutes.