Posted by Rachel | Posted in Gourmet Coffee | Posted on 17-10-2009
Tags: coconut, coconut creme, coconut creme brulee, coconut creme cake, coconut creme pie, coconut creme pie recipe, dessert, food, recipe, recipes
anyone have a good homemade creme cheese pound cake or coconut pound cake?
looking for a tasty recipe, thank you
thanks girls real nice recipes.
Cream Cheese Pound Cake
The cake is put into a cold oven and then baked slowly at gradually increasing temperatures.
1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package cream cheese, room temperature
3 cups sugar
1 teaspoon salt
6 large eggs, room temperature
4 teaspoons vanilla extract
3 cups sifted all purpose flour
Butter and flour 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan. Place pan in cold oven. Set temperature at 200°F; bake 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes. Increase to 300°F; bake cake until tester inserted near center comes out clean, about 1 hour longer. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 3 days ahead. Wrap; store at room temperature.) Makes 1 large cake.
Coconut Pound Cake
1 cup (2 sticks) butter or margarine, softened
1/2 cup vegetable shortening
3 cups sugar
6 eggs
3 cups sifted flour
1/4 teaspoon salt
1 cup milk
1 package (7 ounces) flaked coconut
1 teaspoon Coconut Extract
1 teaspoon Pure Almond Extract
Glaze:
1 1/2 cups sugar
3/4 cup water
1/2 teaspoon Coconut Extract
Preheat oven to 350°F. Cream butter, shortening and sugar in large mixer bowl. Beat in eggs one at a time. Sift flour with salt. Add to butter mixture alternately with milk, beginning and ending with dry ingredients. Stir in coconut and extracts. Pour into a greased and floured 10-inch tube or bundt pan. Bake 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan and glaze while cake is hot.
Glaze: Mix sugar, water and extract in saucepan. Stir to dissolve sugar, bring to boil; cook 1 minute. Brush on hot cake, using all of the glaze.
coconut cream natural relaxer – part 1
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