Please check your recipes?

Question

and see if you have one for a Coconut Pound Cake. Would you share it with me, Please?

Answer 1

I would be happy to share this recipe with you. It is easy and taste so good. I bet you will really like it!

COCONUT POUND CAKE
1 pound butter
2 cups sugar
2 cups flour
6 eggs
7 oz. flaked coconut
1 tsp. vanilla extract
1 tsp. coconut extract
Cream butter and sugar. Add one cup of flour and mix well. Add eggs, one at a time, mixing well. Mix remaining cup of flour and coconut and add to cake mixture. Mix in extracts. Place batter in a 9" tube pan. Bake at 350 degrees for an hour and 15 minutes, or until cake pulls away from pan. Turn out from pan and glaze.
Glaze
1 cup sugar
1/2 cut water
1 tsp. coconut extract
While cake is baking, combine ingredients, and simmer for ten minutes. Note: For a variation, I add a tsp. of lemon extract to both the cake and the glaze.

nfd♥

Answer 2

Southern Style....I really liked this one:-)

2 cups self-rising flour
2 cups sugar
1 teas baking soda
1 cup water
1/2 cup vegetable oil
1 stick margarine
2 eggs, beaten
1/2 cup buttermilk
1 tbs coconut extract
Sift together flour, sugar and soda. In a small saucepan, melt margarine with water and oil. Add to flour mixture then add remaining ingredients. Bake in 13x9 inch pan at 350 until golden brown. Cool.

Icing

1 large (16oz) sour cream
1 box confectioners sugar
3 pkgs frozen coconut

Mix together sour cream, confectioners sugar and two pkgs coconut. Pour over cake. Sprinkle remaining coconut on top. Refrigerate.

Answer 3

COCONUT POUND CAKE

5 eggs
2 c. sugar
1 c. oil
2 c. flour, self-rising
1/2 c. sweet milk
1 tsp. vanilla flavoring
1 tsp. coconut flavoring
1 pkg. frozen coconut (med. can coconut)

Beat eggs and sugar; add oil, blend flour and milk and add flavoring. Grease and flour tube cake pan. Bake for 1 hour at 350 degrees.

GLAZE FOR COCONUT POUND CAKE:

1/2 c. water
1 c. sugar
1/4 c. butter
1 tsp. coconut flavoring

Boil 1 minute, punch holes in cake and pour glaze over cake, leave in pan until completely cool.

Answer 4

I love to cook. I have 3 of my friends mom recipe.

Southern Coconut Cake

It's a traditional southern holiday cake.

2 cups self-rising flour
2 cups sugar
1 teas baking soda
1 cup water
1/2 cup vegetable oil
1 stick margarine
2 eggs, beaten
1/2 cup buttermilk
1 tbls coconut extract

Sift together flour, sugar and soda. In a small saucepan, melt margarine with water and oil. Add to flour mixture then add remaining ingredients. Bake in 13x9 inch pan at 350 until golden brown. Cool.

Icing

1 large (16oz) sour cream
1 box confectioners sugar
3 pkgs frozen coconut

Mix together sour cream, xxx sugar and two pkgs coconut. Pour over cake. Sprinkle remaining coconut on top. Refrigerate.
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Cuban Coconut Pound Cake


8 oz (2 sticks) unsalted butter
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
2 cups granulated sugar
5 eggs
3 cups sifted all purpose flour
1 cup milk
7 oz (2 2/3 loosely packed cups) shredded coconut
3 oz (1 cup) unblanched almonds, thinly sliced

Adjust a rack one-third up from the bottom of the oven and preheat oven to 325*. You will need a 10 inch tube pan. The baked cake will be 2 1/2 inches high, but if the pan is deeper it is all right.

Butter the bottom and sides of pan. In a large bowl of electric
mixer, cream the butter until it's soft and smooth. Add the vanilla and almond extracts, the salt and the sugar, and beat to mix.

Add the eggs one at a time, beating until incorporated after each addition (the mixture will appear curdled - it is okay). On low speed alternately add the flour in three additions with the milk in two additions, scraping the bowl with a rubber spatula and beating only until incorporated.

Remove from the mixer and fold in the coconut and the nuts. Turn into prepared pan and smooth the top.

Bake for 1 1/2 hours until top is golden brown and a cake tester inserted into the cake, all the way to the bottom, comes
out clean. Let stand on rack for 15 minutes.

Then cover with a rack, turn the rack and the cake pan over, remove the pan, cover with another rack and invert again, leaving the cake right side up. Let stand until cool.

Wrap the cool cake in plastic wrap. If possible, refrigerate it overnight before serving. Or place it in the freezer for about 45 minutes. It must be cold when it is sliced or it will crumble.

Serve two or three thin slices to a portion.
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Banana Coconut Pound Cake

1 1/2 cups butter, or 3 sticks margarine
3 cups sugar
6 eggs
1 teaspoon salt
3 teaspoons baking powder
3 cups all-purpose flour
1 1/2 cups (very loosely packed) sweetened, flake coconut
1/4 cup plus 2 tablespoons milk (I used 1 cup milk)
3 very large, very ripe bananas (we used only 2)
1 tablespoon pure vanilla extract
1 tablespoon coconut extract (we used banana extract)


Cream butter until light and fluffy. Gradually blend in sugar and mix well. Add eggs, one at a time, beating well after each addition. Combine salt, baking powder and flour in a bowl.

In a food processor or blender, purée coconut in milk. (Perhaps our grinder wasn't strong enough, but the coconut never got fluid enough to be mixed until we added more milk.) Add bananas (we used only 2 because of the additional milk) or coconut mixture and process until bananas are also pureed.

Beginning with dry ingredients (flour mixture), add flour mixture to butter mixture alternately with coconut puree and extracts. Begin with dry ingredients, end with dry ingredients. There should be four additions of dry ingredients, three additions of liquid ingredients.

Mix well, but do not beat or stir too much.

Very lightly grease a tube pan. Line with wax paper. Pour batter into a pan. Bake in a preheated 350-degree oven for 1 hour and 19 minutes. Cool thoroughly before removing from baking pan. (Tester's note: I found that this cake tasted even better when left to sit for a couple of days. It stayed moist and the banana and coconut flavors seemed heightened.)

Answer 5

I don't have one but thanks for asking ! I starred this so I can make it too!