Best 3 Coconut Buttermilk Pound Cake Recipes
Indulge in a symphony of flavors with our delectable Coconut Buttermilk Pound Cake. This classic dessert combines the tropical essence of coconut with the tangy richness of buttermilk, resulting in a moist and flavorful cake that will tantalize your taste buds. Whether you prefer a traditional pound cake or a delightful bundt cake variation, our curated collection of recipes offers something for every palate. Embark on a culinary journey with us as we guide you through the steps of creating this timeless treat. From gathering the finest ingredients to mastering the perfect baking techniques, we'll ensure that your Coconut Buttermilk Pound Cake turns out moist, fluffy, and bursting with coconut and buttermilk goodness.
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COCONUT BUTTERMILK POUND CAKE
A sweet, toasted coconut twist to classic pound cake.
Provided by Jennifer McHenry
Categories cakes
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Grease a 9"x 5" loaf pan.*
- Line a small baking pan with aluminum foil or parchment paper. Spread the coconut in an even layer on the lining. Bake for 6 to 8 minutes, stirring every couple of minutes to prevent burning. Remove from the oven when the coconut is lightly toasted.
- Set aside 1/4 cup of the coconut to use for the topping.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of buttermilk. Mix just until combined.
- Stir in the toasted coconut not reserved for the topping.
- Transfer the batter to the prepared pan and spread evenly. Bake 1 hour, or until a pick inserted into the center comes out with a few moist crumbs.
- Cool the cake in the pan on a wire rack for 1 hour. Then, remove the cake from the pan and allow to cool completely on a wire rack.
- Whisk together the confectioners' sugar and buttermilk until smooth. Drizzle over the cooled cake.
- Sprinkle the cake with the reserved toasted coconut.
Nutrition Facts : Calories 387 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 306 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
COCONUT-BUTTERMILK POUND CAKE
Tangy buttermilk balances this rich coconut cake. It's also used to make the thick glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 551 g, Fat 26 g, Fiber 2 g, Protein 7 g, SaturatedFat 17 g
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
Tips:
- To achieve a moist and tender crumb, properly cream the butter and sugar together until light and fluffy. This step helps incorporate air into the batter, resulting in a cake with a fine, even texture.
- Ensure all ingredients are at room temperature before mixing. This allows them to blend more evenly and smoothly, resulting in a well-balanced batter. Cold ingredients can lead to curdling or uneven mixing.
- Do not overmix the batter once you add the flour. Overmixing can develop the gluten in the flour, resulting in a tough, dense cake. Mix just until the dry ingredients are incorporated.
- Use a bundt pan with a generous coating of cooking spray or butter to prevent the cake from sticking. The intricate design of the bundt pan allows for even cooking and a beautiful presentation.
- For the glaze, whisk the ingredients until smooth and adjust the consistency by adding more coconut milk if needed. The glaze should be thick enough to coat the cake but not too runny.
- Allow the cake to cool completely before glazing. This helps the glaze set properly and prevents it from absorbing into the cake.
Conclusion:
This coconut buttermilk pound cake is an exquisite combination of flavors and textures. The moist and tender crumb, infused with the tropical notes of coconut and the tanginess of buttermilk, creates a delightful taste experience. The glaze adds an extra layer of sweetness and richness, making each bite truly satisfying. Whether served as a special occasion treat or a comforting everyday indulgence, this cake is sure to impress. Its alluring aroma and beautiful presentation make it a centerpiece that will enhance any gathering. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to a tropical paradise with every bite of this irresistible coconut buttermilk pound cake.
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