Wednesday, August 19, 2009

Coconut Pound Cake

This dense moist pound cake is not something you should make if you are counting calories (re: sugar, butter, coconut). But sometimes you just need to ignore the calories and go for it! This coconut pound cake works great served with strawberries or grilled pineapple. Actually, it is delicious all on it's own! Last time I made it, I wanted to add a little lime flavor, so I added some lime zest and a glaze of fresh lime juice and sugar. It didn't quite have enough lime flavor for my taste, so I think I need to experiment a little more to get that right! The basic recipe come from Epicurious.

Coconut Pound Cake

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1/2 teaspoon vanilla extract
1 teaspoon coconut extract
1 1/2 cups sweetened flaked coconut

1. Preheat oven to 325°F.

2. Butter and flour a 9 x 5 x 3 inch loaf pan.

3. Combine the flour, baking powder, and salt in a bowl.

4. Beat together the butter and sugar in a large bowl with an mixer at medium-high speed until pale and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla and coconut extracts. Reduce speed to low, then mix in flour mixture until just combined. Gently fold in the coconut with a rubber spatula.

5. Spoon batter into the loaf pan and smooth the top. Bake for 1 to 1 1/4 hours, until golden and when a toothpick inserted into center comes out clean.

6. Cool in the pan on a rack 15 minutes. Run a knife around edge of cake, then invert the pound cake onto the rack and cool completely. Wrap in plastic wrap - it will keep for 3 days at room temperature. It also freezes well - put some in the freezer to serve with fruit for a quick and yummy dessert!

Lime Glaze (note: I'm not sure I have this mastered yet! If you try it, let me know if it works or any suggestions!)

Substitute the zest of 2 limes for the vanilla when making the batter.

Combine the juice of the two limes with 2 or 3 Tablespoons of sugar, to make a slightly thick glaze. Let the pound cake cool slightly. Set it on a plate and spoon the glaze over it. Let the glaze absorb into the bottom for a few minutes. Then transfer the pound cake back to the rack to completely cool.

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