Aunt Sarah’s Coconut Pound Cake

Aunt Sarah’s Coconut Pound Cake

Ingredients

    For the cake:
  • 1 cup butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups sugar
  • 6 eggs
  • 3 cups plain flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon coconut flavoring
  • 1 teaspoon vanilla
  • 1 cup coconut milk...1 (17 ounce*) can coconut in heavy syrup--this is also called Cream of Coconut (or Crema de Coco) and can be found in the international foods section of most grocery stores. (I use Goya brand.)
    For the icing:
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon coconut extract
  • 1 teaspoon vanilla
  • 2 to 4 tablespoons coconut milk
  • 1/2 finely chopped pecans (optional) OR
  • 1/4 cup sweetened flake coconut, toasted (optional)

Instructions

  1. Cake: Grease and flour a bundt cake pan (I used a 10" tube pan). Set aside. Preheat your oven to 325 degrees. While the oven is heating, make your batter.
  2. Cream together the butter, shortening and sugar. Add the eggs one at a time, mixing well after each addition. Add the salt, flavorings and coconut milk. Continue mixing stirring in one cup of flour at a time, occasionally scraping the sides of the bowl, until all the flour is incorporated. Now add the Cream of Coconut. Mix until well combined.
  3. Pour the batter into your prepared cake pan (this recipe makes a lot of batter so if you are using a smaller cake pan than I used, be careful not to overfill it) and bake in the preheated oven for one hour and thirty minutes or until a skewer inserted into the cake comes out clean. Mine took exactly one hour and thirty minutes and the cake was beautiful, golden, perfectly done and not dried out at all.
  4. Icing: Mix the softened cream cheese with the sugar and extracts. Add coconut milk until this reaches a good consistency, to barely drip down the sides of the cake. I actually had to add a little more powdered sugar than what the recipe calls for. Stir in the nuts, if you are using them and pour/spread over the cooled cake. As I mentioned before, I omitted the nuts and instead sprinkled the coconut (which I had toasted in the oven under the broiler, watching it very carefully) over the top.
  5. Pour/spread the icing over the cooled cake. You may want to do this on a rack with something beneath to catch the drips.
  6. Transfer your cake to a cake plate or serving plate and set aside for at least 24 hours. Trust me. It is worth the wait.
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