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.

Millionaire Pie Recipe

I would have to say that by now I've probably made a million or more of these delicious pies. They are one of the most delicious pies you'll ever make and they are also one of the easiest to make pies you'll ever make. I've been making these particular pies since the late 1970's and I believe that this particular pie originated in the Myrtle Beach area of South Carolina where it is made and served in many places there even today.

I like to make this pie in a graham cracker pie crust and once you ever make one of these you'll realize why they are so delicious. The flavor and texture of one of these pies after it has chilled in the refrigerator is just simply delicious.

Ingredients For Your Millionaires Pie

1. One Graham Cracker Pie Shell.

2. Eight Ounces Of Real Soft Cream Cheese.

3. One Half Cup White Granulated Sugar.

4. One Eight Oz. Can Well Drained Crushed Pineapple.

5. One Cup Fresh Coconut, Keep Back 1 Tablespoon.

6. One Cup Fresh Pecans Very Finely Crushed.

7. One Eight Oz. Container Cool Whipped Topping Thawed.

Mix all your ingredients together in a bowl with an electric mixer except for the 1 tablespoon of coconut. Pour and scoop the mixed up filling ingredients into the graham cracker pie shell.

Take that one tablespoon of coconut and toast it golden brown under your ovens broiler. Don't over cook the coconut. Then sprinkle it on top of the pie.

Put the pie, covered in the refrigerator for over night before you slice it up and serve it. This pie is one of the best pies you'll ever eat in your life. I hope you get to make it real soon and I hope you enjoy it. Have fun making it and eating it.

3 Great Coconut Shrimp Recipes

If you love coconut shrimp, here are three different, but very good coconut shrimp recipes to try.

If you love coconut shrimp, here are three different, but very good coconut shrimp recipes to try.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs

1-3/4 cups all-purpose flour

3/4 cup beer

1 tablespoon baking powder

2 lb. medium shrimp, peeled and deveined

coconut oil

3 cups grated coconut

Seasoning mix:

1 tablespoon cayenne pepper

2-1/4 teaspoons salt

1-1/2 teaspoons sweet paprika

1-1/2 teaspoons black pepper

1-1/4 teaspoons garlic powder

3/4 teaspoon onion powder

3/4 teaspoon dried thyme

3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

1 cup finely chopped fresh pineapple

1/3 cup chopped red onion

1/4 cup finely chopped fresh cilantro

1/4 cup pineapple preserves (or apricot-pineapple preserves)

1 tablespoon finely chopped seeded fresh jalapeno chili

1 1/2 tablespoons fresh lime juice

1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. shell-on shrimp, uncooked

1/3 cup coconut milk, canned and sweetened

2 tablespoons lime juice

1 garlic clove, crushed

1 teaspoon red chili peppers, seeded and minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground white pepper

12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut

1 cup chopped cilantro

1 cup chopped green onion

2 tablespoons fresh lime juice

2 tablespoons minced fresh ginger

1 to 2 teaspoons minced garlic clove

1/2 teaspoon sea salt

1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

Caribbean Shrimp Run Down

1 lb shell-on shrimp, uncooked

3 tablespoons lime or lemon juice

3 cups coconut milk

1 large onion

3 cloves garlic

Finely chopped hot pepper to taste

1 lb. tomatoes, peeled and chopped

1 Tbsp. vinegar

1 t. fresh chopped thyme

Sea salt and freshly ground black pepper

Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.

To peel shrimp, pull off the head, if its still on. Then pull off the legs on the inside curve of the shrimp and peel off the shell, beginning at the top by running your thumb under the section of the shell located between the legs. The tail shell may be left on the shrimp for show, if desired. Using a small knife or shrimp deveiner, make a slit down the back of the shrimp, and remove the sand vein.