LINDA'S POUND CAKE
The first time I made this I filled the pan and it overflowed into my oven. Made a mess but what I was able to salvage went into a bowl and my family ate it as the mistake cake. They loved it so I had to try to get it right. I last made this and got 2 -10 cup bundts and 12 cupcakes from the batter. Never fill your pan past 3/4...
Provided by Jennifer S
Categories Other Snacks
Time 1h50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325, grease and flour a large tube pan. You can use a smaller pan or a bundt pan but may get 2 cakes or cupcakes from this batter
- 2. Cream together butter and Crisco, slowly add sugar and beat until light and fluffy. Add eggs one at a time beat until well incorporated. Mix in vanilla.
- 3. In a separate bowl sift together flour, baking powder and salt.
- 4. add dry ingredients to butter mixture in 3 batches alternating with the milk. End with flour as the last ingredient. Spread into prepared pans and bake for 1 hour 20 minutes
- 5. Cool in pan for 10 minutes, invert on rack and cool completely. Dust with powered sugar, glaze or leave plain
LINDA'S COCONUT POUND CAKE
This came to my Mom from her from Linda via another friend Ruthie...My mom made this for me on my birthday every year, for my brother she sub German Choc for the coconut...Yummy!!!
Provided by Julianne Frazier
Categories Cakes
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Cream butter and sugar. Add eggs one at a time, beating well after each. Sift together dry ingredients and add alternately with milk. Mix in coconut and extract.
- 2. Pour into a greased and floured tub or bundt pan. Bake at 350 for 1 hour and 5 min...might need a little longer.
- 3. Finish with your own icing or just eat plain, either way its YUMMY!!!
COCONUT-LAYERED POUND CAKE
If you love chocolate, almonds and coconut, this cake is for you. It comes together in a flash and tastes just like an Almond Joy candy bar! -Linda L. Nichols, Steubenville, Ohio
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Mix coconut, milk and almonds. Cut cake horizontally into four layers. Place bottom layer on a serving plate; top with half of the coconut mixture, one cake layer and 1/2 cup frosting. Repeat layers. Refrigerate, covered, until serving.
Nutrition Facts : Calories 715 calories, Fat 35g fat (19g saturated fat), Cholesterol 98mg cholesterol, Sodium 426mg sodium, Carbohydrate 93g carbohydrate (72g sugars, Fiber 3g fiber), Protein 10g protein.
COCONUT POUND CAKE (USING COCONUT MILK)
I was looking online for a coconut pound cake that used coconut milk and came across one that was similar to the one that I wanted. However, I made quite a few changes and I believe that it has been perfected :-) This pound cake has a wonderfully rich coconut flavor b/c it uses coconut milk. The coconut milk and coconut are both un-sweetened, so you may add a little more sugar if you'd like, but this recipe is great even if you don't have a "sweet tooth". ADDITIONAL NOTES: After readin some of the reviews, I tried this same recipe and added a "Brown suger Toasted Coconut Glaze". It makes it even better. See below
Provided by chef_cmontes
Categories Dessert
Time 1h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 14
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.
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
Coconut oil and coconut milk add a tasty tropical essence to this moist pound cake. Be sure to buy unrefined virgin coconut oil, as it has the best coconut flavor and aroma. Coconut oil is much easier to measure and incorporate when it has been softened than at room temperature, when it is firmer. Try popping it into the microwave for very short bursts, about 5 seconds each, until it is roughly the same consistency as softened butter.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
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.
More about "lindas coconut pound cake recipes"
COCONUT POUND CAKE | MOIST, FLUFFY + COCONUT GLAZE - DIVAS …
From divascancook.com
4/5 (191)Total Time 1 hr 20 minsCategory Cake, Dessert, Pound Cake
THE BEST COCONUT POUND CAKE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.7/5 (54)Estimated Reading Time 4 minsServings 12Calories 542 per serving
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour an 8 or 10-cup bundt pan. Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs, vanilla, and coconut extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the coconut.
- Pour the batter into the prepared pan. Bake for 60-65 minutes, until golden on top and light brown on the edges. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely before glazing.
- To make the glaze, melt the butter in a small glass bowl. Add the powdered sugar, milk, and coconut extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add a teaspoon more milk to thin it, or 1-2 tablespoons more powdered sugar to thicken it, if necessary. Drizzle the glaze over the cake. Sprinkle generously with coconut. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely and stay very moist for 3-4 days. Enjoy!
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