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Ellen’s Kitchen & Garden

Coconut Pound Cake easily made with versatile fruit

Posted Thursday,
March 5, 2015
Like 2 · 0 ·
Photo/Ellen Fox Emerson
This pound cake uses coconut three different ways.
By .(JavaScript must be enabled to view this email address)

Coconut has great flavor that presents all sorts of opportunities. I love to use it as a condiment with curry dishes, in rum-based cocktails, granola, cookies, ice cream and cakes.

Pina Coladas rank high among the classic coconut drinks, and macaroons are known for their coconut flavor. The German chocolate cake, which really isn’t German, and the coconut layer cake rank pretty high up there in my book.

The other day I had a craving for a coconut cake but didn’t want to deal with multiple layers or a heavy icing.

Relatively simple to make, a pound cake requires just one pan. Using my classic pound cake recipe, I added shredded coconut, producing wonderful results. The icing combines a simple sugar glaze with vanilla, almond flavoring and more coconut.


Coconut Pound Cake

3 cups of gluten-free flour
1½ teaspoons of xanthan gum
1 teaspoon of salt
1 teaspoon of baking powder
1-¼ cups of butter, unsalted sweet cream butter softened
2-¼ cups of sugar
5 extra large eggs
2 teaspoons of vanilla
3/4 cup of buttermilk
1-1/2 cups of shredded coconut

Bring butter, eggs and buttermilk to room temperature, which typically takes 30 minutes. Preheat the oven to 350°F. Grease and flour a 10-inch (or 12-cup) Bundt pan.

In a medium bowl, whisk together the flour, xanthan gum, salt and baking powder. Set the mixture aside.

With the butter in the bowl of a stand mixer, gradually work up to the highest speed to cream the butter until it is almost white. That usually takes three minutes. Slowly add the sugar and continue to beat on high. This might take five minutes or more. Once the sugar and butter are light and fluffy, add the eggs one at a time while occasionally scraping down the sides of the bowl. Then, add the vanilla.

Reduce the speed to medium and alternate blending in the flour mixture with the buttermilk, one cup of flour and then ¼-cup of buttermilk — again occasionally scraping the sides of the bowl. It will be very heavy in texture. Once mixed, blend in the coconut.

Pour the batter into the prepared Bundt pan, place in the upper half of the oven and bake for 1 hour and 10 minutes. The cake should be golden brown.

To test, insert a toothpick into the center of the cake. If the toothpick comes out dry the cake is done. Remove the cake from the oven, place on a rack and let it cool for at least an hour.


Icing Glaze with Coconut


1-½ cups of confectioner’s sugar
6 tablespoons of heavy cream
1 teaspoon of vanilla extract
1 teaspoon of almond extract
1 cup of shredded coconut

In a small bowl, whisk together the sugar, cream and extracts. Depending on the consistency you would like for the icing, either reduce or add more cream. Once the icing is smooth in consistency, drizzle it over the cake. Then sprinkle the coconut on top.

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