Toasted Coconut Pound Cake With Mango Lime Sauce Recipes

TOASTED COCONUT POUND CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut. Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack. Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

THAI COCONUT CAKE WITH MANGO SAUCE

Steps:

• Preheat oven to 350.
• Grease a tube pan.
• Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
• Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
• Add the baking powder and then the flour to the yolk mixture.
• Beat just till blended.
• Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
• Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
• Sauce:.
• Place all the sauce ingredients into a blender or food processor and blend till smooth.
• To serve:.
• Warm the mango sauce in a saucepan.
• Cut slices of the cake and plate them.
• Pour warm sauce over.
• If desired garnish with freshly toasted unsweetened coconut.

TOASTED COCONUT POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a loaf pan.
• Whisk together flour, baking powder, and salt.
• In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed.
• Add vanilla, then eggs, one at a time, beating well and scraping down bowl.
• With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined.
• With a rubber spatula, fold in 1 1/4 cups coconut.
• Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes.
• Let cool in pan the remove cake from pan and let cool completely on rack.
• Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.