Coconut Pound Cake {& What Pound Cake Heartbreak Looks Like}
Loaded with fabulous coconut flavor and topped with white chocolate sprinkled with more coconut, this Coconut Pound Cake is the perfect moist-and-tender dessert or after-school snack for coconut lovers.
Pound cake is one of my husband Mark's absolute favorite foods.
Which probably stems from the fact that, growing up, his mother made a pound cake almost every week for he and his brother to snack on. Yes, she'd whip up at least one classic vanilla pound cake a week. Doesn't that just sound like the perfect after-school snack?
Which probably stems from the fact that, growing up, his mother made a pound cake almost every week for he and his brother to snack on. Yes, she'd whip up at least one classic vanilla pound cake a week. Doesn't that just sound like the perfect after-school snack?
Mark's mom is such a pound cake superstar, that for the longest time I didn't even want to attempt to make one for him. I mean, how could I possibly make a pound cake that could live up to the moist, tender, and delicious cake from his mom he'd been eating all his life?
Loaded with coconut, topped with white chocolate drizzle, and studded with more coconut, this Coconut Pound Cake does not disappoint.
But then I tried ... with his mom's recipe ... and I am happy to say I can now bake up a pound cake just like his mom's!
And of course, then I had to play with the recipe. Because that's just what I do. One of the most fabulous creations to result from my playing? this amazingly delicious Coconut Pound Cake!
Because coconut is one of my husband's other favorite foods. So we just had to put his mom's pound cake and coconut together ... all while maintaining the tender crumb and moistness of Mark's mom's original cake.
You know the one, right?
That fear that the beautiful golden cake you've just so lovingly created ... won't come out of the pan.
Every time, I have that little moment of mini-panic when I turn that pan over, inverting it on top of my cooling rack to gently shake the still-warm freshly-baked cake out from the confines of its baking pan. "Please, oh please, let the cake turn loose," I always think to myself.
And though rare, every now and then, my friends - that beautiful golden cake does not turn loose. Resulting in the dreaded pound cake heartbreak ...
But what is the cure for this dreaded pound cake heartbreak affliction? How do we prevent the sinking feeling of our beautiful cake not turning loose from the pan? How do we rid ourselves of pound cake heartbreak forever?
Fortunately, it's quite simple.
Grease and FLOUR that pan, my friends. Don't skip the flour.
The answer is - FLOUR!
Grease and FLOUR that pan, my friends. Don't skip the flour.
If you use butter or shortening to grease your pan, be absolutely sure to then sprinkle the pan with flour and tap out the excess. If you use non-stick spray (like I do), be absolutely sure it's the non-stick baking spray with flour. Don't grab that regular no-flour non-stick cooking spray.
And you'll have one beautiful pound cake, all ready to be sliced up for dessert. Or, like my mother-in-law did, for the perfect after-school snack.
And thankfully, with no pound cake heartbreak involved.
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Yield: about 12-16 servings
Coconut Pound Cake
Loaded with fabulous coconut flavor and topped with white chocolate sprinkled with more coconut, this Coconut Pound Cake is the perfect moist-and-tender dessert or after-school snack for coconut lovers.
prep time: 30 Mcook time: 1 H & 30 Mtotal time: 1 H & 60 M
ingredients:
- 3 c. granulated sugar
- 1/2 lb. (2 sticks) unsalted butter, softened
- 2 T. Crisco shortening
- 6 eggs
- 1/4 tsp. vanilla extract
- 1 tsp. coconut extract
- 3 c. all-purpose flour
- 1 tsp. baking powder
- 1 c. milk
- 1 c. shredded coconut
- 4 oz. white chocolate
- 1/4 c. shredded coconut {for topping}
instructions:
How to cook Coconut Pound Cake
For the Pound Cake:
- Cream sugar, butter, and Crisco with an electric mixer, about 3-4 minutes. Add vanilla extract, coconut extract, and eggs, beating for a few seconds after the addition of each egg. Beat at medium speed with an electric mixer about 10-15 minutes. Be sure to beat for the full time.
- Combine flour and baking powder. With the mixer on low, add flour mixture and milk, alternately, to the creamed sugar and eggs mixture. Mix after each addition until just combined. Gently stir in shredded coconut.
- Pour batter into a tube pan or bundt pan that has been generously sprayed with non-stick baking spray with flour {or buttered & floured}. Bake at 325 degrees for 1 to 1 1/2 hours until a toothpick inserted in the top comes out clean. Cool about a 1/2 an hour in the pan; remove cake from pan by inverting pan onto a cooling rack. Cool completely.
For the Topping:
- Place white chocolate in a small saucepan over very low heat. Stir constantly until almost completely melted when you see very tiny pieces remaining, remove from heat and continue stirring until completely melted.
- Immediately drizzle on top of cooled cake. Sprinkle with additional 1/4 cup shredded coconut.
You might also enjoy these other tasty pound cake creations:
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