Coconut Orange Pound Cake
If you have approximately 1 hour and 30 minutes to spend in the kitchen, Coconut Orange Pound Cake might be an awesome lacto ovo vegetarian recipe to try. This recipe makes 24 servings with 352 calories, 4g of protein, and 17g of fat each. For 38 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 71 person were impressed by this recipe. It works well as a hor d'oeuvre. This recipe from Taste and Tell Blog requires vanillan extract, sweetened shredded coconut, milk, and coconut. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is not so spectacular. Similar recipes include Blood Orange Pound Cake with an Orange Zest Icing, Orange Pound Cake, and Orange Pound Cake.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 70 minutes
Ingredients:
1 teaspoon baking powder
1/3 cup butter
1 cup butter, softened
toasted coconut
5 eggs
3 cups all-purpose flour
2½ cups granulated sugar
1 cup milk
2-4 tablespoons orange juice, heated
1 tablespoon grated orange zest
2 tablespoons grated orange zest
2 cups powdered sugar
¼ teaspoon salt
1½ cups sweetened, shredded coconut
1 teaspoon vanilla extract
Equipment:
stand mixer
kugelhopf pan
bowl
oven
frying pan
wire rack
sauce pan
Cooking instruction summary:
Preheat the oven to 350F. Generously grease and flour a 12-cup bundt pan*.In a medium bowl, mix together the flour, baking powder and salt. Set aside.In the bowl of a stand mixer, combine the sugar and the butter and beat until combined. Add the eggs and the vanilla and beat on low for 30 seconds. Scrape the sides and bottom of the bowl. Turn the mixer back on to high speed and beat for 5 minutes, scraping the bowl occasionally. Beat of the flour mixture into the batter, followed by half of the milk. Add another of the flour, the remaining milk, then the remaining flour, beating just until combined between each addition. Fold in the coconut and orange juice . Pour the batter into the prepared pan.Bake until a tester inserted in the center comes out clean, about 1 hour 10 minutes. Cool the cake in the pan for 20-30 minutes, then turn out onto a cooling rack. Cool completely, about 2 hours.Place the butter in a medium saucepan and heat until melted. Stir in the powdered sugar and orange zest. Add the orange juice, 1 tablespoon at a time, until it has the consistency of thick syrup. Drizzle the glaze over the cooled cake, then sprinkle toasted coconut over the top.
Step by step:
1. Preheat the oven to 350F. Generously grease and flour a 12-cup bundt pan*.In a medium bowl, mix together the flour, baking powder and salt. Set aside.In the bowl of a stand mixer, combine the sugar and the butter and beat until combined.
2. Add the eggs and the vanilla and beat on low for 30 seconds. Scrape the sides and bottom of the bowl. Turn the mixer back on to high speed and beat for 5 minutes, scraping the bowl occasionally. Beat of the flour mixture into the batter, followed by half of the milk.
3. Add another of the flour, the remaining milk, then the remaining flour, beating just until combined between each addition. Fold in the coconut and orange juice .
4. Pour the batter into the prepared pan.
5. Bake until a tester inserted in the center comes out clean, about 1 hour 10 minutes. Cool the cake in the pan for 20-30 minutes, then turn out onto a cooling rack. Cool completely, about 2 hours.
6. Place the butter in a medium saucepan and heat until melted. Stir in the powdered sugar and orange zest.
7. Add the orange juice, 1 tablespoon at a time, until it has the consistency of thick syrup.
8. Drizzle the glaze over the cooled cake, then sprinkle toasted coconut over the top.
Nutrition Information:
covered percent of daily need
