Recipe by Janie Carter
"My grandchildren love this recipe for a coconut-flavored pound cake."
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1 1/2 teaspoons
3 1/2 ounces
Great cake! I just didn't like the glaze - I would definitely make this cake again, just using a powdered sugar glaze instead. Thanks for the recipe!!
this cake did not turn out good for me. Don't know what went wrong but the cake had a hard crust on the outside and was not moist.
This is just like my grandmother's cake with a few exceptions - her recipe calls for crisco instead of butter, buttermilk in place of the milk, more coconut extract (a tablespoon), and no nuts in the glaze. Instead, you poke holes all in the cake with a toothpick and pour the glaze on top of the cake so that as much of the glaze as possible is absorbed into the cake instead of sitting on the botth of the dish - doing it this way makes the cake supermoist and flavorful! Excellent!!
Yum! This cake is even better the day after it's baked. The crunchiness that the glaze adds is unexpected, but welcome. Definitely a keeper. My only suggestion would be to add a little more coconut extract to the batter.
GREAT cake! I did make some modifications to the glaze. 1/4 c. coconut rum 2 T. Butter 1 c. sugar Pour half of the glaze back into the bundt pan, put the cake back in the pan. Pour the remaining glaze over the bottom and sides of the cake. Let the cake sit in the pan for fifteen minutes or so to let the glaze soak in...invert on serving plate and VOILA....perfectly glazed cake without a ton of excess on the serving platter!
My whole family loved this cake. We love coconut and this just hit the spot. I will definitely make this again and again.
This recipe turned out great! I didn't add extra coconut to the cake but I did add a little more coconut extract to the glaze. Yummo!
e x c e l l a n t !!!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Pound Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 180
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