Coconut Pound Cake

Submitted by a customer

Ingredients:

• 2 cups all purpose flour plus additional for dusting
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup (2 stcks) unsalted butter
• 1-1/2 cups sugar
• 4 large eggs
• 1 tsp. Vanilla Extract, Pure
• 1/2 tsp Coconut, Natural Flavor Blend
• 1-1/2 cups sweetened, flaked coconut (6 oz.) toasted and cooled

Directions:

Put rack in middle position and pre-heat oven to 325 F.

Butter a 9" x 5" x 3" loaf pan and dust with flour, knocking out excess flour.

Whisk together flour (2 cups), baking powder and salt in bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then add extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in toasted flaked coconut witn a spatula.

Spoon batter evenly into loaf pan and smooth top. Bake until golden and a wooden pick or skewer inserted into center comes up clean.

Cool cake in pan on rack for 15 minutes. Run knife around edge of cake, then invert onto rack and cool completely. dust with powdered sugar if desired.

Serves:

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Coconut Layer Cake

Submitted by Patricia Mullen.

Makes one 9-inch, 4-layer cake. Cream of Coconut can be found in most supermarkest in the drink mix aisle. One 15-ounce can is enough for both the cake and buttercream. Stir well before using.

Ingredients:

Cake:



• 1 large egg
• 5 large egg whites
• 3/4 cup cream of coconut
• 1/4 cup water
• 1 tsp. Vanilla Extract, Pure
• 1 tsp. Coconut, Natural Flavor Blend
• 2-1/4 cup cake flour
• 1 cup granulated sugar
• 1 Tbsp. baking powder
• 3/4 cup table salt
• 12 Tbsp. unsalted butter (1-1/2 sticks) cut into 12 pieces, softened, but still cool
• 2 cups pack sweetened shredded coconut (about 8-ounces)

Buttercream:



• 4 large eggs
• 1 cup granulated sugar
• pinch table salt
• 1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
• 1/4 cup cream coconut
• 1 tsp. Coconut, Natural Flavor Blend
• 1 tsp. Vanilla Extract, Pure

Directions:

For Cake:

1. Adjust oven rack to lower-middle position and heat oven to 325 F. Grease two 9-inch round cake pans with shortening and dust with flour.

2. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream coconut, water, vanilla and coconut, natural flavor blend and beat with fork until thoroughly combined.

3. Combine flour, sugar, baking powder and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas. 2 to 2-1/2 minutes.

4. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds (Batter will be thick).

5. Divide batter betweencake pans and level with offset or rubber spatula.

6. Cool on pans on wire racks about 10 minutes, then loosen cakes from sides of pan with a pairing knife, invert cakes onto racks and then re-invert; cool to room temperature.

7. While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 mintues, stirring 2 or 3 times. Cool to room temperature.

For Butter Cream:

8. Combines whites, sugar and salt in bowl of standing mixer; set bowl over saucepan containing 1-1/2 inches of barley simmering water. Whisk constantly unitl mixture is opaque and warm to touch and registers 120 F. On instant-read thermometer, about 2 minutes.

Serves:

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