Day: June 27, 2011
This is just a little twist on your basic pound cake. I came up with this because I had to use up some ingredients that I didn’t want to spoil in my fridge. There was some coconut milk and shredded coconut (both sweetened and unsweetened) that was left over from a batch of coconut cupcakes. So why not try to use some of that up in another cake? And this is the end result. Here’s what you need:
For the cake:
- 1 c. all-purpose flour
- 1/2 c. cornstarch
- 1/2 c. whole wheat flour
- 1/4 t. baking powder
- 1/4 t. salt
- 1 c. shredded sweetened coconut
- 2 sticks butter, room temperature
- 3/4 c. sugar
- 1/2 c. honey
- 4 eggs
- 1 t. vanilla extract
- 1 c. coconut milk
- 1/2 c. toasted unsweetened coconut
1. Preheat the oven to 325. Butter and flour a 9 x 5 loaf pan and set aside
2. Sift together the flours, cornstarch, baking powder, and salt into a mixing bowl. Add the sweetened coconut and mix. Also, mix together the coconut milk and vanilla into a measuring cup and set aside.
3. In the bowl of a stand mixer, beat the butter until creamy on medium speed. Beat for about 2-3 minutes. Gradually add the sugar and honey, beating well for another 5 minutes.
4. Reduce speed to low and add the eggs one at a time, making sure to the mixture is well combined after each addition. Scrape the bowl if needed. In three additions, add the flour mixture, alternating with the coconut milk. Mix until just combined. Pour the batter into the prepared pan
5. Bake for about an hour, until set in the middle. Cool in the pan for 15 – 20 minutes before unmolding. Glaze the cake while it is still warm, then allow the cake to cool completely on a wire rack.
For the glaze:
- the zest and juice from 2 limes
- 2 1/2 c. confectioners sugar
1. In a mixing bowl, place the zest and juice from the 2 limes. Add the sugar and whisk until combined. The amount of sugar that you need will probably vary somewhat. It depends on the amount of juice in the limes, the humidity in the air, and the sugar. Now I like the glaze to be fairly thick for this cake, but you can make it more liquid if you like.
Notes — Now I didn’t strain the lime juice so the glaze is a little bit chunky. But I kinda like the look. Also, I think that this could be nice in one of those round cake pans, like a Bundt or something like that.