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Coconut Pound Cake Irresistible

Here’s a unique coconut pound cake worth the time from Lois Boekley. 
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Coconut pound cake

Lois Boekley, a Sharonville resident, and I have become friends during the many years she has attended my classes. Lois is what I call a ‘scientific baker”, leaving nothing to chance in a recipe. She shares this special and unique cake for Mother’s day. Lois said, “It is the perfect cake for spring and summer because it goes well with berries and whipped cream. Good on its own because it has an irresistible macaroon-like flavor. The cake calls for coconut powder, but it is well worth the effort because the cake is so good.” As usual, Lois’ recipe is detailed and easy to follow.

4 large eggs, separated

1 cup, 8 oz., salted butter, room temperature

2 cups sugar

3/8 teaspoon almond extract

3/8 teaspoon coconut extract

2 cups sifted cake flour (sift before measuring)

2/3 cup milk

1-1/3 cups unsweetened coconut powder (See note.)

1. Separate eggs. Place whites in a large, clean metal or glass bowl.

2. Preheat oven to 300.  Grease and flour a 10-inch (12 cup) Bundt pan.

3. With an electric mixer at high speed, beat yolks with butter until well blended, stopping to scrape bowl occasionally.

4. Gradually add sugar. Then beat at high speed for 5 minutes, until very light and fluffy. Stop to scrape bowl occasionally.

5. Add extracts and beat until blended.

6. At low speed beat in flour in fourths, alternating with milk in thirds, beginning and ending with flour.

7. Add coconut at low speed, until well blended.

8. Wash mixer beaters. Beat whites just until stiff peaks form.

9. Fold 1/4 of beaten whites into batter to lighten it a bit. Then gently fold in remaining egg whites.

10. Turn into pan; bake1 hr.10 min. to 1 hr.15 min. or until a toothpick inserted near center comes out clean.

11. Cool in pan on a wire rack for 15 minutes, then turn out onto track to cool completely.

Tips:

1. Coconut powder is a finely ground, unsweetened, dry coconut and can be found in Indian grocery stores and in the international section of grocery stores such as Jungle Jim’s. Do not use sweetened shredded or flaked coconut. Their coarser texture will ruin the texture of the cake and the extra sugar will throw off the balance of the sugar to the other ingredients. Also, do not use coconut flour.

2. Beating the butter, egg yolk, sugar mixture until it is very light and fluffy is critical to success. Under beating will result in an unpleasant dense, compact texture. (For photo of coconut powder, check my abouteating.com site).

Permanent link to this article: http://abouteating.com/coconut-pound-cake-irresistible/

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