Real Recipes From Real Home Cooks ®

toasted coconut pound cake w/coconut drizzle

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 10 -12
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For toasted coconut pound cake w/coconut drizzle

  • vegetable spray, for misting the pan
  • 1/3 c
    lightly packed sweetened flaked coconut
  • 1 pkg
    15 ounces yellow gluten free cake mix
  • 1/4 c
    vanilla instant pudding mix
  • 1 c
    light coconut milk
  • 1/2 c
    vegetable oil
  • 3 lg
    eggs
  • 1 tsp
    gluten free coconut extract
  • 1 tsp
    vanilla extract
  • FOR THE COCONUT DRIZZLE GLAZE (OPTIONAL)
  • 1/2 c
    powdered sugar
  • 4 1/2 tsp
    light coconut milk
  • 1 tsp
    rum (optional)

How To Make toasted coconut pound cake w/coconut drizzle

  • 1
    Make 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.
  • 2
    Place 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.
  • 3
    Bake 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.
  • 4
    Meanwhile, 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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