**Indulge in the Tropical Delights of Linda's Coconut Pound Cake: A Culinary Journey Through Sweetness and Simplicity**
Prepare to tantalize your taste buds with Linda's Coconut Pound Cake, a classic dessert that beautifully blends the rich flavors of coconut and the velvety texture of a pound cake. This delectable treat is perfect for any occasion, whether it's a cozy family gathering, a special celebration, or simply a sweet craving. With its moist and fluffy crumb, each bite of this coconut paradise promises a burst of tropical goodness. But that's not all; this article also offers a collection of other irresistible recipes that will satisfy your sweet tooth and leave you craving more.
**Recipes Included:**
1. **Linda's Coconut Pound Cake:** The star of the show, this classic recipe takes you on a tropical adventure with every bite. Expertly crafted with a symphony of coconut extract, shredded coconut, and a hint of lime zest, this cake is a true testament to the power of simple ingredients.
2. **Coconut Pound Cake with Pineapple Glaze:** Elevate your coconut pound cake experience with this tantalizing glaze made from fresh pineapple, sugar, and a touch of coconut extract. The vibrant pineapple flavor perfectly complements the cake's richness, creating a harmonious balance of sweetness and tanginess.
3. **Coconut Pound Cake with Cream Cheese Frosting:** Indulge in a luscious cream cheese frosting that takes your coconut pound cake to new heights of decadence. This velvety frosting, made with a blend of cream cheese, butter, powdered sugar, and a hint of vanilla extract, adds a creamy and tangy dimension to the cake, making it an irresistible treat.
4. **Coconut Pound Cake with Chocolate Ganache:** Experience the ultimate indulgence with this rich and decadent chocolate ganache. Made with dark chocolate, heavy cream, and a touch of coconut extract, this ganache provides a luscious and velvety topping that perfectly complements the coconut pound cake's tropical flavors.
5. **Mini Coconut Pound Cakes:** Craving individual servings of coconut delight? These mini coconut pound cakes offer the same moist and flavorful experience in a smaller, bite-sized package. Perfect for parties, potlucks, or simply as a sweet treat to enjoy throughout the week, these mini cakes are sure to be a hit.
Embark on a culinary journey with Linda's Coconut Pound Cake and its accompanying recipes. From the classic pound cake to the tantalizing pineapple glaze, cream cheese frosting, chocolate ganache, and mini coconut pound cakes, this article has something for every coconut enthusiast. Get ready to create sweet memories and satisfy your cravings with these delectable treats.
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
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.
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 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-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 SOUR CREAM POUND CAKE
My mother-in-law always makes this pound cake for holidays. That makes this cake very special, but it really could be made any time of the year! Even people who don't like the texture of coconut love this cake because the only coconut in it is the flavoring.
Provided by Paula
Categories Desserts Cakes Pound Cake Recipes
Time 1h35m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
- Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
- Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 63.2 g, Cholesterol 81.1 mg, Fat 19.1 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 57.7 mg, Sugar 40.2 g
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
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.
COCONUT CREAM POUND CAKE
A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.
Provided by Connie Bridges Mallard
Categories Desserts Cakes Wedding Cake Recipes
Time 1h35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
- Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
Nutrition Facts : Calories 450.7 calories, Carbohydrate 60.7 g, Cholesterol 115.7 mg, Fat 21.1 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 13.4 g, Sodium 191.5 mg, Sugar 41.1 g
Tips:
- Use room temperature ingredients: This will help the cake batter to come together smoothly and evenly.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the cake batter from curdling.
- Be careful not to overmix the batter: Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
- Store the cake in an airtight container at room temperature for up to 3 days: The cake can also be frozen for up to 2 months.
Conclusion:
Linda's Coconut Pound Cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb and a sweet coconut flavor. The frosting is light and fluffy, and it perfectly complements the cake. This cake is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love