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
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 CREAM POUND CAKE
A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.
Provided by Connie Bridges Mallard
Categories Desserts Cakes Wedding Cake Recipes
Time 1h35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- 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.
- 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.
Nutrition Facts : Calories 450.7 calories, Carbohydrate 60.7 g, Cholesterol 115.7 mg, Fat 21.1 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 13.4 g, Sodium 191.5 mg, Sugar 41.1 g
COCONUT CREAM CHEESE POUND CAKE
Make and share this Coconut Cream Cheese Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cream the butter, shortening, and cream cheese together in a bowl.
- Gradually add sugar, beating well at medium speed.
- Add eggs, one at a time, beating after each addition.
- In another bowl, combine flour, soda, and salt.
- Add to creamed mixture, stirring just until blended.
- Stir in coconut and remaining ingredients.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake in a 325° oven for 1 1/2 hours or until a picks tests clean.
- Cool in pan for 10-15 minutes.
- Turn out of pan and cool completely on a wire rack.
Nutrition Facts : Calories 665, Fat 30.7, SaturatedFat 14.4, Cholesterol 176.2, Sodium 264.9, Carbohydrate 89.5, Fiber 1, Sugar 60.4, Protein 9.5
COCONUT CHEESECAKE
Steps:
- Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
- 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
- Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
- Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.
CREAM CHEESE COCONUT PECAN POUND CAKE
Another incredible cake from Southern Living (December 2004). Top the cooled cake with sifted powdered sugar or a simple frosting glaze, and maybe a little extra coconut and pecans.
Provided by Vino Girl
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Grease and flour a 12 cup tube or bundt pan.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Sift together flour and salt; add to butter mixture.
- Beat batter at low speed just until blended after each addition.
- Stir in vanilla, pecans, and coconut.
- Pour batter into a greased and floured 12-cup tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes.
- Remove from pan; cool completely on wire rack.
Nutrition Facts : Calories 701.1, Fat 41.2, SaturatedFat 22.1, Cholesterol 187.6, Sodium 353.3, Carbohydrate 76.7, Fiber 2.3, Sugar 51, Protein 9.1
COCONUT CREAM POUND CAKE
Make and share this Coconut Cream Pound Cake recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 1h50m
Yield 1 pound cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- Cream butter and shortening.
- Gradually add sugar; beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and baking powder; add to creamed mixture alternating with cream of coconut, beginning and ending with flour mixture.
- Stir in lemon rind and vanilla.
- Pour batter into greased and floured 10" tube pan.
- Bake at 350* for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.
- Cool in pan for 10-15 minutes; remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 7262.1, Fat 362.4, SaturatedFat 196.4, Cholesterol 1418, Sodium 2276.9, Carbohydrate 946.9, Fiber 10.9, Sugar 654.1, Protein 75.6
COCONUT POUND CAKE
This proven pound cake turns out perfectly moist every time. It doesn't need any frosting, just a dust of confectioners' sugar over the top. -Lazetta Bruce, Minatare, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12-16 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 481 calories, Fat 23g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 215mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT POUND CAKE
Create a Coconut Pound Cake with only 10 minutes of prep time! Made with cream cheese and more, this may be the most scrumptious Coconut Pound Cake ever.
Provided by My Food and Family
Categories Dairy
Time 1h40m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Grease and flour 12-cup tube pan. Beat cream cheese and butter in large bowl with mixer until blended. Add sugar; beat until light and fluffy. Add coconut, cream of coconut and coconut extract; mix well. Add eggs, 1 at a time, beating well after each addition. Gradually add flour, beating on low speed after each addition until well blended.
- Pour into prepared pan.
- Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 min. Remove cake from pan; cool completely.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0.7933 g, Sugar 0 g, Protein 4 g
MOIST CREAM CHEESE POUND CAKE
Warm a slice of this cream cheese pound cake in the microwave for about 25 seconds. Then serve it with a scoop of butter pecan ice cream, fresh fruit or alone. -Betty Smith, Evans, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.
Nutrition Facts : Calories 461 calories, Fat 24g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 224mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
ITALIAN CAKE WITH COCONUT CREAM CHEESE FROSTING
This Italian cake with coconut cream cheese frosting is a family Christmas favorite.
Provided by qabowman
Time 1h40m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated.
- Sift flour, baking soda, and salt together in a separate bowl; gradually add to wet ingredients. Slowly add buttermilk and vanilla; mix well. Stir in coconut and pecans.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter, and pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then transfer to the refrigerator or freezer while you make the frosting.
- Combine cream cheese and butter for frosting in a large bowl; beat with an electric mixer until creamy. Add vanilla. Slowly add in powdered sugar and mix to desired consistency. Mix in 1 cup shredded coconut, reserving the rest to decorate the sides of the cake. Place frosting in the refrigerator for 5 minutes.
- Frost the tops of each cake layer, then stack the layers and frost the sides. Press reserved coconut onto the sides of the cake.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 100.4 mg, Fat 30.6 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 17.1 g, Sodium 210.6 mg, Sugar 72.2 g
CREAM CHEESE COCONUT-PECAN POUND CAKE W/ BROWN SUGAR-PRALINE GLA
From Southern Living. The bourbon is wonderful, but you may substitute an equal amount of milk, if desired. I've given an alternate recipe for Powdered Sugar Glaze.
Provided by gailanng
Categories < 4 Hours
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE CAKE:.
- Preheat oven 350 degrees. Grease and flour a 10" (12-cup) tube pan.
- Bake pecans in a single layer on a baking sheet 5 - 7 minutes or until lightly toasted and fragrant. (This can be done in a microwave-safe plate in 1 minute increments until the nuts are 'roasted'. Stir every minute for about 3 - 4 minutes total, allowing to sit 5 minutes.).
- Beat softened butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow dissappears after each addition.
- Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in coconut, vanilla and toasted pecans. Pour into a prepared tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 - 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour). Invert completely cooled pound cake onto a serving plate or cake stand; spoon either Brown Sugar-Praline Glaze or Powdered Sugar Glaze over the top.
- BROWN SUGAR-PRALINE GLAZE.
- Melt butter in a 1 quart saucepan over medium heat. Whisk in brown sugar and corn syrup; cook 1 minute. Add powdered sugar, milk and vanilla; whisk until creamy (about 2 minutes). Remove from heat and immediately pour all glazing mixture over cooled cake in a circular motion. Cut cake with a serrated knife. Makes 1 cup.
- ALTERNATE POWDERED SUGAR GLAZE.
- Stir together powdered sugar, milk and vanilla until smooth, stirring in up to 1 tablespoon additional milk, if necessary, for desired consistency. Pour all glazing mixture over cooled cake. Makes 1 cup.
Nutrition Facts : Calories 922.7, Fat 44.4, SaturatedFat 23.9, Cholesterol 198.6, Sodium 396.9, Carbohydrate 122.3, Fiber 1.9, Sugar 95.7, Protein 9.2
CREAM CHEESE COCONUT PECAN POUND CAKE
Bake in a non-fluted tube pan for a very classic look. This is one of Southern Living's Show Stopping Cakes.
Provided by KathyP53
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
- Sift together 3 cups flour and 1/2 teaspoons salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each additioin. Stir in 1 1/2 teaspoons vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12 cup tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rach 10-15 minutes. Remove from pan and cool completely on wire rack.
- Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoons vanilla until smooth, adding another 1 tbsp milk, if necessary, for desired consistency.
- Place completely cooled cake on serving place or cake stand; spoon glaze evenly over cake.
Nutrition Facts : Calories 951.4, Fat 48.6, SaturatedFat 25.7, Cholesterol 225.9, Sodium 437.9, Carbohydrate 117.5, Fiber 2.3, Sugar 86.4, Protein 11
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