Coconut Cream Pound Cake
Apr. 22nd, 2009 10:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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omnomnomThis is a recipe I was given by a friend. She said it was being faxed around her office as the "best pound cake ever," but she didn't like it. Well, she was clearly crazy. It is delicious and I was clearly in the right place at the right time!
Hot tip!: I also discovered that you can grill it and make it extra super amazing. Ohmygodgood, even. The coconut toasts and the sugar caramelizes over the heat. Yum! This is a great dessert for a barbecue. You only need minimal coals to toast the cake lightly on both sides. Then top with fresh fruit or ice cream. This is the only recipe I've made that has ever resulted in applause and a standing ovation at a pot luck.
Prep time: 30 minutes
Bake time: 1.5 hours
Level: medium
Servings: About 20
Ingredients:
1 (8 oz.) package Cream Cheese, softened
1¼ c. butter, softened
3 c. sugar
2 tsp imitation coconut extract
½ c. cream of coconut (not coconut milk, it is thicker)
6 eggs, room temp
3 c. flour
¾ c. flaked, sweetened coconut
Directions:
1. Position oven rack on lower 1/3 of oven. Heat oven to 325° F. Butter and flour an angel food cake pan (10x4) or a 12-cup bundt pan.
2. With mixer on low speed, blend cream cheese and butter. Gradually add sugar and beat on high speed for 3 minutes.
3. Beat in one egg, coconut extract, and cream of coconut on medium speed. Beat in remaining eggs, one at a time.
4. Stir together flour and flaked coconut; gradually beat into creamed mixture until smooth. Spoon batter into pan.
5. Bake cake in 325° oven for 1½ hours, or as soon as a toothpick inserted in the center comes out clean. Remove from oven and place on wire rack. The trickiest part is baking it just the right amount of time. Too long and it gets too crumbly and gets harder to grill.
6. Cool cake in pan for 15 minutes. Remove from pan and cool completely on rack. I never bother with a glaze or frosting. It seems totally unnecessary.
Hot tip!: I also discovered that you can grill it and make it extra super amazing. Ohmygodgood, even. The coconut toasts and the sugar caramelizes over the heat. Yum! This is a great dessert for a barbecue. You only need minimal coals to toast the cake lightly on both sides. Then top with fresh fruit or ice cream. This is the only recipe I've made that has ever resulted in applause and a standing ovation at a pot luck.
Prep time: 30 minutes
Bake time: 1.5 hours
Level: medium
Servings: About 20
Ingredients:
1 (8 oz.) package Cream Cheese, softened
1¼ c. butter, softened
3 c. sugar
2 tsp imitation coconut extract
½ c. cream of coconut (not coconut milk, it is thicker)
6 eggs, room temp
3 c. flour
¾ c. flaked, sweetened coconut
Directions:
1. Position oven rack on lower 1/3 of oven. Heat oven to 325° F. Butter and flour an angel food cake pan (10x4) or a 12-cup bundt pan.
2. With mixer on low speed, blend cream cheese and butter. Gradually add sugar and beat on high speed for 3 minutes.
3. Beat in one egg, coconut extract, and cream of coconut on medium speed. Beat in remaining eggs, one at a time.
4. Stir together flour and flaked coconut; gradually beat into creamed mixture until smooth. Spoon batter into pan.
5. Bake cake in 325° oven for 1½ hours, or as soon as a toothpick inserted in the center comes out clean. Remove from oven and place on wire rack. The trickiest part is baking it just the right amount of time. Too long and it gets too crumbly and gets harder to grill.
6. Cool cake in pan for 15 minutes. Remove from pan and cool completely on rack. I never bother with a glaze or frosting. It seems totally unnecessary.
