Wednesday, May 6, 2009

Coconut Cream Pound Cakes w/Vanilla Coconut Frosting and Chocolate Glaze

I altered this recipe slightly from - My changes will be in red at the end.

Coconut Cream Pound Cakes w/Vanilla Coconut Frosting and Chocolate Glaze

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
2 cups flaked coconut

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

I used 2 loaf pans instead of a tube pan. Additionally it needed to be cooked about 20 minutes longer then the 1 hr 20 min which I am assuming is because I used loaf pans instead of the tube pan. I frosted one with a mixture of vanilla frosting and coconut. The 2nd I "frosted" with

Satiny Chocolate Glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.

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