Glazed Coconut Pound Cake Recipes

COCONUT POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
• In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
• Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
• To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

POUND CAKE WITH LEMON COCONUT GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
• Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
• Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
• Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
• Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
• Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.

COCONUT POUND CAKE RECIPE

Steps:

• Spray two 9-inch loaf pans with cooking spray or coat with butter and dust with flour, tapping out excess.
• In a large bowl or stand mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy. Mix in the coconut and almond extract.
• Sift together flour with salt. Set aside.
• Add the eggs one at a time and alternate by adding the flour mixture until fully combined.
• Add the flaked coconut by hand. Do not overmix.
• Bake at 325°F degrees for 75-80 Minutes or until toothpick inserted into center comes out clean.
• Allow the baked loaves to cool for 5-10 minutes before removing from pan and icing on a wire rack.
• In a large bowl, combine the powdered sugar and softened butter using a fork or pastry cutter.
• Add the coconut extract and milk, mixing to combine.
• Pour the glaze over hot loaves and allow to drizzle down sides.
• Sprinkle with additional flaked coconut, if desired.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!

GLAZED COCONUT POUND CAKE

Steps:

• Preheat oven to 325°F.
• Cream sugar and Crisco.
• Add eggs, 1 at a time, beating well after each.
• Add Flavoring.
• Sift dry ingredients together and add alternating with the milk--begin and end with the flour.
• Bake in greased and floured tube pan for 1 hour and 20 minutes. You might want to start checking on this after 1 hour - sometimes my cake is finished about then.
• When cake is almost finished, start making the glaze.
• To make the Glaze: Put all ingredients for the glaze in pot and cook over medium heat.
• Let mixture boil for 5 minutes. It will bubble so you will need to watch it carefully so it won't boil over onto your stove - trust me, you don't want that to happen.
• When removed from the oven, pour glaze over the cake while it is still in the pan and let sit at least 8 hours or overnight.
• To remove from the pan, place the cake in the oven at 250°F for 5 minutes or long enough to loosen to the sugar glaze surrounding the cake.
• The cake should slide out of the tube pan easily - if it does not, put it back into the oven for a few more minutes and then try again.

COCONUT LEMON POUND CAKE

Steps:

• Preheat the oven to 180°C/350°F.
• In the bowl of a stand mixer fitted with a paddle attachment, mix the dry ingredients together.
• Add the room temperature butter and oil then beat until the mixture is well combined and starts clumping together. You want the butter to be dispersed with no lumps remaining in the flour.
• Whisk the eggs, coconut milk, lemon juice and zest together.
• Pour the wet ingredients into the batter while mixing on a low speed. Beat until just combined.
• Pour the batter into a greased and lined loaf pan (the one I used was 9"x 5" or 22cm x 12cm).
• Place in the oven and bake for 45-60 minutes or golden brown and a skewer inserted comes out clean.
• Remove from the oven and allow to cool for 20 minutes in the pan before turning out and cooling completely.
• Whisk the lemon juice, coconut milk and icing sugar together then drizzle over the cake.
• Decorate with strawberries and coconut flakes (optional) and serve.

COCONUT POUND CAKE WITH LIME GLAZE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.

RUM RAISIN POUND CAKE WITH COCONUT GLAZE

Steps:

• Combine the raisins and rum in a small bowl and soak for several hours or overnight.
• Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
• Combine the flour, baking powder and salt in a medium bowl. Set aside.
• Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
• Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
• Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
• While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
• Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

AWESOME COCONUT CAKE WITH GLAZE

Steps:

• Preheat oven to 350°.
• Toast Coconut:.
• Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like - stop. It's done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
• Cake:.
• Beat together sugar, oil, eggs, and coconut extract until well mixed.
• In a separate bowl, mix together buttermilk, baking powder, and baking soda.
• Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
• Gradually beat the flour mixture into the wet mixture until well mixed.
• Fold in the coconut and almonds.
• Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
• Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
• Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
• Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.

COCONUT POUND CAKE WITH GLAZE

Steps:

• 1. FOR THE CAKE Preheat oven to 350 degrees Fahrenheit) In a large bowl, combine eggs, sugar and butter and beat with an electric mixer until light and fluffy, approximately 3 minutes
• 2. In a separate bowl combine flour, baking powder and salt and mix until powder like
• 3. Add dry ingredients alternately with buttermilk in three parts to batter and mix gently until just moistened. Stir in coconut and pecans.
• 4. Pour batter into a greased and floured Tube or Bundt Cake Pan.
• 5. Bake for 60 minutes, or until a knife or toothpick inserted in the center comes out clean.
• 6. FOR THE GLAZE: Five minutes before cake is finished baking, make the glaze. Combine water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes. Slowly pour half the syrup over the cake, invert onto serving plate, and pour remaining syrup over top. Dust with powdered sugar, let sit for 10 minutes, and eat warm!