Last updated on February 5th, 2020 at 01:56 pm
My father-in-law’s favorite flavor is coconut which proves we were family long before I married his oldest son. Like I’m in a cooking competition, I am always searching for a great coconut cake recipe that will consistently yield the best coconut cake he ever tasted. I have tried many different ones and have walked away with minimal success. One mishap included a sunken three layer cake with a thin frosting/glaze that graced our Christmas dessert buffet. I was embarrassed and then shocked when I was asked to make dessert the next year! The pictures of that disaster will never be found! While reading one of my mother-in-law’s cookbooks, I stumbled upon a coconut pound cake recipe that looked intriguing. I wasn’t sure that pound cake was the way to go but it couldn’t be worse than my last one. Turns out the cakes were moist, full of coconut flavor, and had a texture that was richer than regular cake but not as heavy as a pound cake. My father-in-law, Larry, said that this cake was my best coconut cake yet and probably the best he has tasted. I can live with that classification for now…
Mini Coconut Pound Cakes
Makes 12 Bundt cakes or one large Bundt
Active time: 10 minutes plus baking time
3 cups sugar
1 cup butter, softened
1/2 cup coconut oil, in solid form
3 cups all-purpose flour
1 cup milk
1 teaspoon coconut extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup flake coconut
Cream together sugar, butter, and coconut oil. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Add gradually to creamed mixture, alternating with milk. Add in extract. Bake at 325F in Bundt pan for 50 minutes or until golden brown. Cool and remove from pan.
This cake has a nice crispy, sugary crust so I didn’t feel the need to add a glaze. You can always add one if you so desire. Check out my Cherry Pie Ravioli recipe for a great universal glaze. Just substitute the milk for coconut milk to add more of that coconut flavor!
(Recipe adapted from “Bell’s Best,” Cookbook Publishers, Inc., 1981)
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