Coconut Pound Cake

I’m in love with coconut anything, like most Americans. I think the reason for this, is because coconut is not readily available to us. Compared for say, apples, coconuts are very difficult to find fresh (unless you live in Florida). And the old coconuts, don’t even get me started on them, it’s much more effort than reward. So instead were reduced to using coconut extracts, dried, sweetened coconut flakes/shavings, and Coconut milks. Don’t get me wrong here, I love all three of those products and I have used them in this recipe.

I just wish I could show people the taste of young, fresh coconuts and the difference between the fresh and old coconuts.

What you’ll need:

3 cups, flour

2 1/2 cups, granulated sugar

5 eggs

1/2, teaspoon sea salt

1/2, teaspoon baking powder

2 sticks of butter (softened to room temperature)

1/2 cup, coconut milk

1/2 unsweetened almond milk (you can use animal milk, if you want)

1 teaspoon, vanilla extract

Coconut flakes

For the Mise En Place:

Preheat your oven to 325*

Measure out the ingredients (milks, sea salt, baking powder, flour, sugar, extract) and set aside.

For the Recipe:

Cream the butter with an electric mixer until it becomes lighter in color and fluffy.

Add the sugar, and mix until combined. The sugar will not look creamy, like normal, instead it will be grainy.

In a separate bowl, mix together the milks, eggs and extract. Whisk until everything is combined.

In another bowl, sift the flour, baking powder and salt.

Add both the flour and egg mixture to the butter mixture alternatively. Making sure you begin with the flour mixture and also end with it.

Add the coconut to the batter and fold in with a spatula.

Pour the coconut batter into 2 greased and floured loaf pans.

Bake at 325 for about 60 minutes or until something inserted into the middle comes out clean.

Remove from the pans and allow to cool off on a wire rack placed into a sheet pan.

In  small bowl, mix together 1 cup of coconut milk, 1/2 coconut flakes and about 2 cups of powdered sugar and pour the glaze over the cakes.

And.

Serve with plenty of tea or coffee.

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One Comment Add yours

  1. Eggton says:

    Yum! This looks delicious. I just posted a coconut lemonade loaf because I’m totally into coconut now too! Check it out if you are truly a coconut-o-phile (that’s a thing, right? 🙂 Here’s the link:

    http://eggton.com/2012/02/28/we-drop-the-ball-on-the-water-buffalo-situation-and-eat-a-coconut-lemonade-loaf/

    Great suggestion to serve it with tea or coffee. That would really hit the spot.

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