toasted coconut pound cake w/coconut drizzle
From my Mamaw's recipe collection.
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yield
10 -12
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For toasted coconut pound cake w/coconut drizzle
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vegetable spray, for misting the pan
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1/3 clightly packed sweetened flaked coconut
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1 pkg15 ounces yellow gluten free cake mix
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1/4 cvanilla instant pudding mix
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1 clight coconut milk
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1/2 cvegetable oil
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3 lgeggs
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1 tspgluten free coconut extract
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1 tspvanilla extract
- FOR THE COCONUT DRIZZLE GLAZE (OPTIONAL)
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1/2 cpowdered sugar
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4 1/2 tsplight coconut milk
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1 tsprum (optional)
How To Make toasted coconut pound cake w/coconut drizzle
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1Make the cake: Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist a 12 cup bundt pan with vegetable oil spray. Scatter the coconut evenly in the bottom of the bundt pan; it will toast as the cake bakes. Set the pan aside.
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2Place the cake mix, pudding mix, 1 cup of coconut milk, and the oil, eggs, coconut extract, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2-2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter over the coconut in the prepared bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
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3Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 38-42 minutes. Transfer the bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely. 15-20 minutes.
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4Meanwhile, make the coconut drizzle glaze, if using: Place the powdered sugar, 4 1/2 teaspoons of coconut milk, and the rum, if using, in a small mixing bowl and whisk until smooth. Transfer the cake to a serving plate. Using the end of the whisk, drizzle the glaze over the cake. Let the cake rest 5 minutes before slicing and serving.
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