This coconut pound cake, with subtle notes of citrus, is especially decadent when topped with a delectable Coconut Glaze.
Coconut-Orange Pound Cake
Serves: 1 (15-cup) Bundt cake
Ingredients
- 1 1⁄2 cups unsalted butter, softened
- 2 3⁄4 cups sugar
- 4 teaspoons orange zest
- 7 large eggs, room temperature
- 1 teaspoon coconut extract
- 3⁄4 teaspoon vanilla extract
- 3 1⁄4 cups unbleached cake flour
- 1 teaspoon kosher salt
- 1 cup sour cream, room temperature
- Coconut Glaze (recipe follows)
- Garnish: toasted unsweetened coconut flakes, orange zest strips, chopped toasted pecans
Instructions
- Preheat oven to 300°.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and orange zest at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. Beat in extracts. (Mixture may look slightly curdled, but batter will come together.)
- In a medium bowl, whisk together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined and stopping to scrape sides of bowl.
- Spray a 15-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan, smoothing top. Tap pan on a kitchen towel-lined counter several times to release any air bubbles.
- Bake for 1 hour. Loosely cover with foil, and bake until a wooden pick inserted near center comes out clean, about 35 minutes more. Let cool in pan for 30 minutes. Invert cake onto a wire rack, and let cool completely.
- Working quickly, spoon Coconut Glaze over cooled cake. Garnish with coconut flakes, orange zest strips, and pecans, if desired.
Coconut Glaze
Serves: 2⅔ cup
Ingredients
- 1 1⁄4 cups confectioners’ sugar
- 3 tablespoons cream of coconut
- 2 tablespoons heavy whipping cream
Instructions
- In a small bowl, stir together all ingredients until smooth. Use immediately.
