Это предварительный просмотр рецепта "Coconut Oil Pound Cake: #BundtBakers".

Рецепт Coconut Oil Pound Cake: #BundtBakers
by Laura Tabacca

This Coconut Oil Pound Cake is perfumed with coconut, moist, and just a tad springier than traditional pound cake, and it is absolutely delicious. Keep reading for more on Bundt Bakers this month! Affiliate links have been used for items I am discussing.

OK I have a question for the photography buffs and food bloggers, and then I will get to the cake. But I have spent half the night trying to understand Photoshop, and it is making my brain itch! I love Lightroom, but the time has come to upgrade. The $10/month Creative Cloud deal would be great (always updated versions of Lightroom and Photoshop) if I had the slightest idea what to do with Photoshop. Now don’t laugh at me but I spent like 2 hours teaching myself to make this college for Pinterest:

What do you think, was it worth 2 hours? Ha! Actually in all seriousness, are you more likely to pin the top image or the collage? And why am I going to all this trouble? Well if I don’t use Photoshop at all I just cannot see paying for the Creative Cloud… in which case I guess I am looking at buying the newest Lightroom. Or something. We’ll see. And I think I better fogure it out soon before I spend more time figuring out Photoshop. Talk about not intuitive! For me anyway.

So anyway, about this awesome cake! The theme this month for Bundt Bakers was Coconut, as chosen by our host Terri from Love and Confections (as always serious props to the host for hosting!). I am going to pause right here and talk a little bit about coconut. If you love shredded coconut, especially sweetened shredded coconut, you can skip this paragraph. But I hate the stuff. Passionately. It squeaks! And is too sweet! And as a result I always thought I hated coconut desserts. Nope, not true actually. I discovered extra virgin coconut oil and Bob’s Red Mill Unsweetened Flaked Coconut (Bob’s Red Mill is the easiest to find and the first I tried but I have enjoyed other brands as well)

and have never looked back. So if you think you hate coconut, I definitely recommend you check out these products out and see if you really hate coconut!

So referring back to said appreciation of extra virgin coconut oil, I knew I was starting with it. I came across this Coconut Oil Poundcake With Almonds and Lime Zest from Melissa Clark in the New York Times, and thought it looked wonderful. I changed it up a bit though because I also decided I wanted to amp up the coconut flavor and use flaked coconut. Because I was using a bundt pan, I could not bake the flakes into the cake as she does with the almonds. So instead I toasted the coconuts on the stovetop and then added sugar, salt and water to make a glaze.

This glaze was to die for. Both my girls had play dates over, and every kid in the house (except Sammy my coconut hater) was trying to swipe the dripping glaze off the counter (the spillover underneath the bundt cake). The toasted flaked coconut flavor permeated the glaze, and the salt kept it interesting. This cake was a huge hit and is long gone.

Be sure to check out the links down below for more awesome coconut bundt cakes!

Coconut Oil Pound Cake Adapted from Melissa Clark. Author: TheSpicedLife Recipe type: Dessert Cuisine: Cakes Ingredients

For the cake: 1 cup extra virgin coconut oil 2 cups sugar 1½ cups milk 6 large eggs 1 t vanilla Zest of 2 limes 3½ (440 g)AP flour 3½ t baking powder ¼ t grated nutmeg ½ t salt. For the glaze: heaping ½ cup flaked coconut ½ cup sugar 1 cup water hefty pinch of kosher sea salt Instructions

Heat the oven to 350 degrees. Grease and flour (I use a combo baking spray) a 9-10 inch bundt pan. I recommend choosing a bundt design that is a little flat on top, to allow the coconut flakes somewhere to stick. If you use the smaller bundt pan, you will have a little batter leftover for mini loaf cakes. Set aside. Melt the coconut oil in a small pan or microwave. Add it to a large bowl and whisk in the sugar, milk, eggs, vanilla and lime zest. In a medium bowl, whisk together the flour, baking powder, nutmeg and salt. Fold the dry ingredients into the wet ingredients until incorporated--but do not overmix. Scrape the batter into the prepared pan(s). Bake until golden brown and a toothpick inserted in the center comes out clean, maybe 20 minutes for mini loaf cakes and about 60 minutes for the bundt cake. Let set in pan for 15 minutes before inverting onto a cooling rack with wax paper placed under it. While the cake is baking, make the glaze: toast the coconut flakes over medium heat until light tan in color and quite fragrant with coconut. Add the water, sugar and salt--much of the water will instantly evaporate from the heat which is fine, that is why there is twice as much water. Bring to a boil and stir until the sugar is dissolved and clear. Then remove from the heat. When the cake has been inverted onto a cooling rack, scrape the sticky coconut flakes onto the top of the cake. Just do your best to distribute them evenly and do not worry about it beyond that. Then pour the glaze over the flakes to help them stick and to allow the glaze to coat and permeate the cake. Let cool completely before slicing. 3.2.2925

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.