Serving Hohenwald, Lewis County Tennessee Since 1898
Summer spells all things delicious. The vegetables are coming in from the garden, and the fruit is ripe for the picking. I enjoy the flavors this time of year, and there is no limit to what one can create given the bounty of the season.
This cake is a tropical, tender-crumbed loaf, with amazing flavor. If you like cakes less sweet, cut the sugar to 3/4 cup. You can also add a few small pieces of chopped, dried pineapple to increase the tropical flavor.
This will be my last recipe submission, but I wanted to say how much I've enjoyed cooking and sharing recipes with you over the past four years. It has been my honor and pleasure to serve the folks of Lewis County with recipes and stories about cooking.
As with all things in life... today and beyond, Enjoy!
Coconut Pound Cake
8 - 10 Servings
Ingredients:
6 tablespoons unsalted butter (3/4 stick), at room temperature, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons of baking powder
2 teaspoons kosher salt
1 cup granulated sugar
6 tablespoons softened coconut oil
3 large eggs, at room temperature
1 cup canned coconut milk
1 packed cup, plus 2 tablespoons sweetened shredded coconut, toasted (see Note)
Preparation:
Heat oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan, making sure to shake out any excess flour.
In a medium bowl, whisk the 2 cups flour with the baking powder and salt.
In a large bowl, and using an elector mixer on medium-high, beat together the butter and sugar until fluffy, about 2 minutes. With the machine running, beat in the coconut oil, scarring down the bowl often, until combined Beat in eggs one at a time, beating to blend between additions.
Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of toasted shredded coconut, and beat just until combined. Do not over-mix.
Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the top.
Bake until puffed and golden and a toothpick inserted in the center comes out clean, about 60 to 70 minutes.
Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month.
Tip: To toast your shredded coconut, spread it out on a baking sheet in an even layer and bake at 350 degrees, stirring halfway through, until toasted and golden, abut 7 minutes. Let cool.
*** Melt the coconut oil in microwave in short, 5 second bursts, until it reaches the consistency of butter.
Recipe: Samantha Seneviratne
Johnny Miller for The New York Times
Photo: http://www.simplemost.com
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