Recipe: Coconut Pound Cake with Coconut Glaze (tube pan)

COCONUT POUND CAKE WITH COCONUT GLAZE

3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2/3 cup vegetable shortening
3 cups granulated sugar
5 eggs
1 cup coconut milk
1 tsp vanilla extract
1 cup sweetened flaked coconut
Coconut Glaze (recipe follows)

Preheat oven to 350 degrees F. Prep a 10-inch tube pan with nonstick spray.

In a bowl, whisk flour, baking powder and salt. Set aside.

In a mixer bowl fitted with paddle attachment, cream butter, shortening and sugar until pale yellow, about 6 minutes. Add eggs, one at a time, beating well between each addition.

Using a wooden spoon, stir in flour mixture, alternating with coconut milk, making three additions of flour and two of coconut milk, just until blended. Fold in coconut and vanilla. Pour batter into prepared baking pan.

Bake in preheated oven until golden brown and a toothpick inserted into center of cake comes out clean, 45-55 minutes. Let cool in pan on a wire rack for 10 minutes before transferring to rack.

Drizzle Coconut Glaze over warm cake. Let cool complete.

COCONUT GLAZE

1 cup granulated sugar
1/2 cup water
1 tsp coconut flavoring

In a small saucepan, combine sugar and water and bring to a low boil over medium heat, about 5 minutes. Remove from heat, add coconut flavoring.

Makes 1 (10-inch) tube cake, 10-12 servings
Source: The Complete Baking Cookbook: 350 Recipes from Cookies and Cakes to Muffins and Pies by George Geary