"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Individual Raspberry-Coconut Pound Cakes Recipe

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This recipe for Individual Raspberry-Coconut Pound Cakes, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Starks, OpTime/Anesthesia
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. unsalted butter, softened
3/4 C. superfine sugar
zest of 1 lemon, finely chopped
1/2 tsp. coconut extract
2 large eggs
5 Tbsp. cream or buttermilk or half&half
1 C. all-purpose flour
1/4 tsp. salt
1/2 C. shredded coconut
3-4 fresh or frozen raspberries per cake
Flake coconut or coconut chips for decorating

Directions:
Directions:
Preheat oven to 350 and butter 10 muffin cups.

Beat together the butter and sugar until pale and fluffy. Add the finely chopped lemon zest and coconut extract. Beat in the eggs one at a time, adding a small amount of the flour after each egg to prevent curdling. Beat in the cream, buttermilk or half&half, then add the flour and salt on a low speed until combined. Stir in 1/2 C. coconut. Spoon batter evenly into cups (approximately. 3/4 full) and smooth tops. Press 3 or 4 raspberries onto the top of each and sprinkle tops with the flaked or chipped coconut. Bake in the middle of the oven 20-25 min. or until cake springs back when lightly pressed and edges are golden-brown. Invert onto a rack and cool.



Personal Notes:
Personal Notes:
This recipe makes 10 individual cakes.

 

 

 

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