Coconut Pound Cake Recipe
Description:
Indulge in the tropical flavors of this Coconut Pound Cake, a delightful treat bursting with the essence of fresh coconut. Ensure to use either fresh coconut or unsweetened coconut for the perfect balance of sweetness, as the sweetened variety from the grocery store might overpower the delicate flavors. This recipe, a beloved gem from the “California Heritage Continues” Jr. League cookbook, promises a moist and rich pound cake that will transport your taste buds to paradise.
Cook Time: 1 hour
Prep Time: 20 minutes
Total Time: 1 hour and 20 minutes
Servings: 10 slices
Yield: 1 9-inch tube cake
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Eggs |
| 1 | cup unsalted butter |
| 2 | cups sugar |
| 1 | cup milk |
| 2 | teaspoons baking powder |
| 1 | teaspoon vanilla extract |
| 2 1/2 | cups all-purpose flour |
| 1 | fresh coconut, grated |
Instructions:
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Preheat the oven: Begin by preheating your oven to 350°F (175°C). This ensures that your oven is adequately heated and ready to bake your delicious pound cake.
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Prepare the pan: Grease and flour a 9-inch tube or Bundt cake pan, ensuring that every nook and cranny is coated to prevent sticking.
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Whip the egg whites: In a medium-sized bowl, whip the egg whites until stiff peaks form. This step adds lightness and fluffiness to your pound cake, creating an airy texture.
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Combine wet ingredients: In a large mixing bowl, blend together the egg yolks, unsalted butter, and sugar until fluffy and well-combined.
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Incorporate dry ingredients: To the egg yolk mixture, add the milk, baking powder, vanilla extract, and all-purpose flour. Beat on medium-high speed for about 5 minutes until the batter is smooth and creamy.
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Fold in the coconut: Gently stir in the freshly grated coconut into the batter until evenly distributed. The coconut adds a delightful crunch and tropical flavor to the pound cake.
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Incorporate egg whites: Carefully fold in the whipped egg whites into the batter, ensuring not to deflate them. This step further lightens the batter and adds a fluffy texture to the cake.
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Transfer batter to pan: Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
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Bake: Place the cake pan in the preheated oven and bake for approximately 1 hour, or until a wooden toothpick inserted into the center comes out clean.
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Cool: Allow the cake to cool in the pan for about 10 minutes before gently transferring it onto a serving plate to continue cooling.
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Serve: Once completely cooled, slice your Coconut Pound Cake into generous portions and serve it with a dollop of whipped cream or a sprinkle of toasted coconut flakes for an extra touch of indulgence.
Nutritional Information (Per Serving):
- Calories: 506.3
- Fat Content: 24.3g
- Saturated Fat Content: 15.3g
- Cholesterol Content: 136.8mg
- Sodium Content: 117.3mg
- Carbohydrate Content: 66.6g
- Fiber Content: 1.6g
- Sugar Content: 40.8g
- Protein Content: 7g
This Coconut Pound Cake is perfect for any occasion, from casual weeknight desserts to special gatherings with friends and family. With its irresistible blend of flavors and moist crumb, it’s sure to become a favorite in your recipe collection. Enjoy the taste of paradise with every bite of this delightful pound cake! 🥥🍰
