Coconut Cream Pound Cake 🥥🍰
Overview:
Indulge in the delightful flavors of this Coconut Cream Pound Cake! Moist, rich, and bursting with coconut goodness, this dessert is a perfect treat for any occasion. Whether you’re craving a sweet delight for a weeknight dessert or preparing for a special gathering, this recipe promises to impress. With a prep time of just 20 minutes and a total time of 1 hour and 50 minutes, including baking, it’s a convenient yet luxurious option. Let’s dive into the recipe!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Butter |
| 1/2 cup | Shortening |
| 2 1/2 cups | Sugar |
| 5 | Eggs |
| 3 cups | Flour |
| 1/2 tsp | Baking powder |
| 1 cup | Cream of coconut |
| 1 | Fresh lemon rind |
| 1 tsp | Vanilla extract |
Instructions:
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Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your pound cake bakes evenly and perfectly.
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Cream Butter and Shortening: In a large mixing bowl, cream together the butter and shortening until smooth and well combined. This step creates the base for a moist and tender pound cake.
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Gradually Add Sugar: Gradually add the sugar to the butter and shortening mixture, beating continuously until the mixture becomes light and fluffy. This process incorporates air into the batter, resulting in a fluffy texture.
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Add Eggs: Add the eggs, one at a time, into the mixture, ensuring each egg is fully incorporated before adding the next. This step helps bind the ingredients together and adds richness to the cake.
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Combine Dry Ingredients: In a separate bowl, combine the flour and baking powder. Gradually add this mixture to the creamed mixture, alternating with the cream of coconut. Begin and end with the flour mixture, ensuring everything is well combined.
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Stir in Flavorings: Stir in the freshly grated lemon rind and vanilla extract, infusing the cake with bright citrus notes and aromatic vanilla flavor.
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Prepare Pan: Grease and flour a 10-inch tube pan, ensuring that the cake releases easily after baking.
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Pour Batter: Pour the prepared batter into the greased and floured tube pan, spreading it evenly to ensure uniform baking.
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Bake: Place the pan in the preheated oven and bake at 350°F (175°C) for approximately 1 hour and 15 minutes, or until a wooden pick inserted into the center comes out clean. The heavenly aroma of coconut and vanilla will fill your kitchen as the cake bakes to golden perfection.
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Cool: Allow the cake to cool in the pan for 10-15 minutes to set. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely. This step ensures that the cake retains its shape and texture.
Serving:
Once cooled, slice the Coconut Cream Pound Cake into generous servings and enjoy with a dollop of whipped cream or a sprinkle of shredded coconut for an extra touch of decadence. This cake pairs wonderfully with a cup of freshly brewed coffee or your favorite tropical fruit salad. Share this delightful treat with loved ones and savor every heavenly bite!
