Marlen~Cuban Coconut Pound Cake -- My Island Kitchen

[ Show ]

Support VoyForums

[ Shrink ]

VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

Tuesday, April 30, 02:31:13am

[ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, [2], 3 ]

Subject: Marlen~Cuban Coconut Pound Cake

Author:
Terri

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 09/15/07 9:54pm

Posted by Marlen (My Page) on Sun, Apr 13, 03 at 21:27
Really quite good. If you want to be decadent (and I do!), drizzle some chocolate sauce over it before serving. Ice cream will do fine as well.
Cuban Coconut Pound Cake
2 sticks unsalted butter
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. salt
2 cups sugar
5 eggs
3 cups flour, sifted
1 cup milk
7 oz. shredded coconut
1 cup almonds, thinly sliced
Preheat oven to 325 degrees
Prepare a 10" non-stick tube pan. Line bottom with buttered parchment or wax paper (buttered side up), cut to fit.
In the large bowl of an electric mixer, cream butter until it is soft and smooth. Add vanilla and almond extracts, salt and sugar and beat to mix. Add eggs, one at a time, beating until incorporated after each addition.
On low speed alternately add flour in three additions, scraping bowl with a rubber spatula and beating only until incorporated. Remove from mixer and fold in nuts and coconut.
Turn into prepared pan and smooth the top
Bake for 1-1/2 hours until top is golden brown and a cake tester comes out clean. Let stand on a rack for 15 min. Then cover with a rack, turn the rack and cake pan over, remove the pan cover with another rack and invert again, leaving the cake right side up. Let stand until cool.
When cake is cool, carefully peel off paper lining.
Wrap cool cake in plastic wrap. If possible, refrigerate overnight before serving. Or place in freezer for about 45 min. It must be cold when sliced or it will crumble.

[ Next Thread | Previous Thread | Next Message | Previous Message ]