Coconut Almond Pound Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
this cake doesn't really have almonds in it.. it uses almond extract in the glaze that gets absorbed into the cake..... it makes 2 cakes .. the recipe is courtesy of The Greenbrier Resort Ingredients:
1 cup vegetable shortening |
2 cups sugar |
5 eggs, beaten |
2 cups flour |
1-1/2 teaspoon baking powder |
1 teaspoon salt |
1 cup buttermilk |
1-1/3 cups coconut flakes (one 4-ounce can) |
1 tablespoon coconut extract |
1-1/2 cups glaze |
Directions:
1. 1. Heat the oven to 350 degrees F. Grease two standard loaf pans (9 x 5 x 3-inch).
2. 2. Beat shortening and sugar together. Beat in eggs.
3. 3. Sift flour, baking powder and salt together. Alternately add flour mixture and the buttermilk to the sugar mixture, stirring vigorously.
4. 4. Fold in coconut flakes and coconut extract. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
5. 5. Remove from oven and cool 5 minutes. Poke many holes on top of each loaf with a toothpick or a bamboo skewer and pour half the glaze on each cake. Cool another 10 minutes and remove from pan to a cooling rack to completely cool.
6. Glaze
7. Makes 1-1/2 cups
8. 1 cup water
9. 1/2 cup sugar
10. 1 teaspoon almond extract
11. 1/2 teaspoon coconut extract
12. 1. Place all ingredients in a saucepan and bring to a boil over medium high heat.
13. 2. Boil 2 minutes and remove from heat.
14. 3. Cool slightly and pour over cakes that have been punctured with a toothpick or skewer.
|
|