Community Pick
Coconut Pound Cake
photo by A Richard F.
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
24
ingredients
-
CAKE
- 354.88 ml butter, softened
- 709.77 ml sugar
- 6 eggs
- 709.77 ml flour
- 1.23 ml baking soda
- 226.79 g sour cream
- 4.92 ml coconut extract
- 4.92 ml rum extract
- 236.59 ml flaked coconut
-
SYRUP
- 236.59 ml water
- 236.59 ml sugar
- 4.92 ml almond extract
directions
- Preheat oven to 350.
- Grease a bundt cake pan or a 10-inch fluted tube pan.
- Cream together butter and sugar in a mixing bowl.
- Add eggs one at a time, beating well after each one.
- In a separate bowl, sift together flour and baking soda.
- Add sour cream, Coconut extract, and Rum extract to the sugar/butter/egg mixture and cream well.
- Add flour and baking soda and mix into a batter.
- Stir flaked coconut into the batter.
- Spoon batter into the greased pan.
- Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.
- Remove from oven and allow to cool 15 minutes before removing from pan.
- While cake is cooling, make the syrup by combining the water and sugar in a small saucepan.
- Cook over medium heat for 5 minutes, stirring frequently.
- Remove from heat and stir in Almond extract.
- Before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom.
- Invert cake onto a serving plate and brush on the remaining syrup.
- Allow the cake to completely cool, then serve.
- Store leftovers in an air-tight container.
Reviews
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This is the best coconut pound cake recipe I've made thus far! The coconut extract is just what the recipe needs to give it the coconut flavor; not just the coconut texture with a bit of flavor. I absolutely loved the idea of the syrup on the cake rather than a glaze. At first I thought it would make the cake very sweet but the syrup on the cake is actually less sweet than a glaze. The syrup adds to the moistness of the cake and provides a different twist from a traditional glaze. I used butter rather than oleo just because I prefer to bake with butter and did not use the rum extract because I didn't have any on hand(also not a big rum fan so I'm not sure if I'd like it). The one thing I needed was a pastry brush to brush on the glaze. It was a little difficult trying to drizzle it to get the same effect as a brush. The recipe doesn't call for it but, I'm probably going to keep the cake in the refrigerator as the moistness may cause the cake to mold quickly. This recipe is definitely a keeper!
see 19 more reviews
Tweaks
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Since few reviewers shared it was overflowing their bundt cake molds, I simply poured the batter onto a sheet with a 1-1/2 inch rim and baked it that way. Left it right side up, poked holes with a skewer/toothpick, poured over the full amount of syrup and cut into squares (which I placed into muffin cups for easy serving) for my son's preschool class to share. Got 48 small-ish but fully delicious pieces.
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Great, moist cake. I decreased sugar to 2 and 3/4 cup, omitted rum extract, increased coconut extract to 2 tsp and added 1/2 tsp hazelnut extract. Also used only 1/2 cup flaked coconut in the batter. It baked up great in mini bundts in about 30 minutes. I topped it with a light coconut cream cheese glaze and a sprinkle of flaked coconut. Delish!
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Wow,what a great coconut cake recipe!I used vanilla extract instead of rum.This cake has great flavour.The syrup makes a nice crispy edge to the cake all around.Half the syrup would definately be plenty,as a few reviewers have already said.I let it bake for about 1 hour 10 minutes as the cake was getting pretty dark by then. A great tasting cake recipe!Thanks for posting.
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Very moist, delicious cake. I substituted vanilla for the rum extract in the cake and used coconut extract instead of almond in the syrup. This recipe makes a lot of batter. My bundt pan was way more than 3/4 full and the cake baked up to almost overflowing. It also took 1 1/2 to bake. All in all, a wonderful recipe that I will definatly use again.
RECIPE SUBMITTED BY
Mark H.
United States
I am a writer and a sports fan who enjoys cooking for family and friends. It's a sickness, really.