Best 6 Flordia Coconut Pound Cake Recipes

HEAVENLY COCONUT POUND CAKE FROM SOUTHERN LIVING

Steps:

• Cream butter, shortening and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add almond and coconut flavorings.
• Alternately add flour and milk, beating after each addition.
• Stir in coconut.
• Spoon Batter into well greased tube or bundt pan.
• Bake at 350° for 1¼ hours.
• Let cake cool for 10 minutes in pan and release.
• Spoon glaze on cake.
• Mix sugar, boiling water and coconut flavoring.
• Bring to a boil for 1 minute.
• Remove from heat.
• If you'd like to thicken, add corn starch. I added ¼ cup for some slight thickening.
• Spoon over cake.

COCONUT POUND CAKE RECIPE

Steps:

• Spray two 9-inch loaf pans with cooking spray or coat with butter and dust with flour, tapping out excess.
• In a large bowl or stand mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy. Mix in the coconut and almond extract.
• Sift together flour with salt. Set aside.
• Add the eggs one at a time and alternate by adding the flour mixture until fully combined.
• Add the flaked coconut by hand. Do not overmix.
• Bake at 325°F degrees for 75-80 Minutes or until toothpick inserted into center comes out clean.
• Allow the baked loaves to cool for 5-10 minutes before removing from pan and icing on a wire rack.
• In a large bowl, combine the powdered sugar and softened butter using a fork or pastry cutter.
• Add the coconut extract and milk, mixing to combine.
• Pour the glaze over hot loaves and allow to drizzle down sides.
• Sprinkle with additional flaked coconut, if desired.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!

COCONUT POUND CAKE

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.

COCONUT POUND CAKE

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.

COCONUT AND PASSION FRUIT POUND 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.

COCONUT RUM POUND CAKE

Steps:

• Preheat oven to 325 degrees. Spray bundt cake pan with baking spray/flour.
• In a large bowl, beat butter, shortening, and sugar at medium speed with electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition.
• With a wooden spoon, add flour in 4 parts, alternating with buttermilk, beginning and ending with flour. Stir to combine.
• Add rum and vanilla, stirring to combine. Place batter in pan.
• Bake one hour and 20 minutes. After 40 minutes cover with foil. Let cool in pan 15 minutes.
• While cake is cooling, combine sugar and water for glaze in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and add rum and vanilla, let cool slightly.
• Remove cake from pan. Brush glaze on cake, letting it soak onto cake after each application, until all glaze is used. Let cool completely.
• Enjoy now or wrap as airtight as you can. Let cake mellow for 6 weeks or so in a very cool, dry place. If you make the cake in November, it should be just great by Christmas.