Coconut Pound Cake Recipes

Steps:

• Preheat over to 325 degrees.
• Greese and flour 1 loaf pan, set aside.
• In a mixing bowl, mix softened butter and sugar together until fluffy.
• In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
• Add eggs, one at a time into butter/sugar mixture. Mix well.
• Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
• Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
• If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.

Steps:

• Preheat oven to 350.
• Grease a bundt cake pan or a 10-inch fluted tube pan.
• Cream together butter and sugar in a mixing bowl.
• Add eggs one at a time, beating well after each one.
• In a separate bowl, sift together flour and baking soda.
• Add sour cream, Coconut extract, and Rum extract to the sugar/butter/egg mixture and cream well.
• Add flour and baking soda and mix into a batter.
• Stir flaked coconut into the batter.
• Spoon batter into the greased pan.
• Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.
• Remove from oven and allow to cool 15 minutes before removing from pan.
• While cake is cooling, make the syrup by combining the water and sugar in a small saucepan.
• Cook over medium heat for 5 minutes, stirring frequently.
• Remove from heat and stir in Almond extract.
• Before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom.
• Invert cake onto a serving plate and brush on the remaining syrup.
• Allow the cake to completely cool, then serve.
• Store leftovers in an air-tight container.

Steps:

• Beat everything together for 2 minutes if using a mixer.
• Pour into a greased and floured bundt pan.
• Bake for 1 hour at 325.

Steps:

• Preheat oven to 350 degrees F.
• Spray a Bundt pan with nonstick baking spray and dust with flour.
• In a small bowl, whisk together the flour, salt, and baking powder.
• In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.
• Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.
• Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.
• In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl, cream sugar, shortening, and salt.
• Add eggs one at a time, mixing well after each addition.
• Add extract and mix well.
• In a separate bowl, sift flour and baking powder.
• Add milk to creamed mixture.
• Add flour mixture to creamed mixture.
• Fold in coconut.
• Bake in a greased and floured bundt pan for 1 hour.
• About 10 minutes before cake is done, combine sugar, extract and water in a small saucepen.
• Bring to a boil and boil one minute.
• Pour over cake immediately after removing cake from the oven.
• Let cake sit 30 minutes before removing from pan.

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.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
• Spread the coconut in a single layer on a baking sheet. Bake until golden brown, 5 to 10 minutes. Transfer the toasted coconut to a plate to cool. Keep the oven on for baking the cake.
• Meanwhile, in a large bowl, whisk together the flour, baking powder, and salt. In a 2-cup measuring cup, whisk together the buttermilk and the passion fruit pulp and seeds.
• With an electric mixer on medium speed, beat the butter, sugar, and coconut oil in a large bowl until pale and fluffy, about 3 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl occasionally.
• Alternate adding the flour mixture and the buttermilk mixture to the egg mixture, starting and ending with the flour mixture. Stir in 1 cup of the toasted coconut.
• Transfer the batter to the prepared pan and smooth the top. Sprinkle the top with the remaining 1/4 cup of toasted coconut. Bake until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Transfer the pan to a wire rack to cool for 1 hour, then remove the cake from the pan and let cool completely.

Steps:

• Preheat oven to 325°F.
• Cream sugar and Crisco.
• Add eggs, 1 at a time, beating well after each.
• Add Flavoring.
• Sift dry ingredients together and add alternating with the milk--begin and end with the flour.
• Bake in greased and floured tube pan for 1 hour and 20 minutes. You might want to start checking on this after 1 hour - sometimes my cake is finished about then.
• When cake is almost finished, start making the glaze.
• To make the Glaze: Put all ingredients for the glaze in pot and cook over medium heat.
• Let mixture boil for 5 minutes. It will bubble so you will need to watch it carefully so it won't boil over onto your stove - trust me, you don't want that to happen.
• When removed from the oven, pour glaze over the cake while it is still in the pan and let sit at least 8 hours or overnight.
• To remove from the pan, place the cake in the oven at 250°F for 5 minutes or long enough to loosen to the sugar glaze surrounding the cake.
• The cake should slide out of the tube pan easily - if it does not, put it back into the oven for a few more minutes and then try again.

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.

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.

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.

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.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
• Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
• Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

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.

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.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
• Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
• Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the extracts. Add eggs, one at a time, beating well after each addition. , Combine the flour, baking soda and salt. Add to creamed mixture alternately with sour cream. Stir in the coconut. Pour into a greased and floured 10-in. tube pan. , Bake at 350° for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10-15 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine icing ingredients in large bowl. Beat on high speed until fluffy. Frost top and sides of cake.

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.