Best 3 Toasted Coconut Pound Cake Recipes
Indulge in the tantalizing realm of flavors with our toasted coconut pound cake, a symphony of sweet and nutty nuances. This classic dessert, elevated with the aroma of toasted coconut, promises an unforgettable culinary experience.
For those seeking a traditional delight, our classic pound cake recipe offers a comforting simplicity. With a moist and dense crumb, it embodies the essence of timeless baking. For those desiring a zesty twist, our lemon pound cake infuses the classic with a burst of citrusy brightness. And for those with a sweet tooth, our chocolate pound cake unveils a rich and indulgent treat, perfect for satisfying any craving.
Each recipe has been meticulously crafted to ensure a perfect balance of flavors and textures. Whether you prefer the timeless charm of the classic pound cake, the vibrant zest of the lemon pound cake, or the decadent allure of the chocolate pound cake, our collection promises to tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our delectable toasted coconut pound cake recipes.
TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE
We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
- Make mango-lime sauce: Puree chopped mango,lime juice,sugar,and a pinch of saltin a food processor until smooth. Top with diced mangoand lime zest.
TOASTED COCONUT MACADAMIA POUND CAKE
Steps:
- Make pound cake:
- Preheat oven to 350°F. and butter and flour a 10-inch (3 quart) bundt pan.
- Spread coconut in a shallow baking pan and toast in middle of oven, stirring occasionally and watching carefully to avoid burning, until golden, 10 to 12 minutes. Transfer coconut to a bowl and cool. Spread nuts in pan and toast in middle of oven until pale golden, 8 to 10 minutes. Cool nuts and chop coarse.
- In a bowl with an electric mixer beat together butter and brown sugar until light and fluffy and beat in cream cheese. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Sift flour, baking powder, and salt into bowl and beat just until combined well. Stir in coconut and chopped nuts.
- Spread batter evenly in pan and bake in middle of oven 1 hour to 1 hour and 10 minutes, or until tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack.
- Make glaze:
- In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Stir in rum.
- Brush hot glaze evenly over outside of warm cake until absorbed. Cool cake completely.
TOASTED COCONUT POUND CAKE RECIPE - (4.4/5)
Provided by XrayKim
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, 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 toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack. Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
Tips:
- Use fresh, unsweetened coconut for the best flavor.
- Toast the coconut in a single layer on a baking sheet in a preheated oven, stirring occasionally, until it is golden brown and fragrant.
- Allow the coconut to cool completely before adding it to the batter.
- 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.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Do not overmix the batter, as this can result in a tough cake.
- Pour the batter into a prepared loaf pan and bake in a preheated oven until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
Conclusion:
Toasted coconut pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, tender crumb and sweet, coconutty flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this toasted coconut pound cake a try. You won't be disappointed!
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