COCONUT CREAM POUND CAKE WITH A VANILLA CREAM GLAZE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
For the cake you'll need: 1 1/2 cup [3 sticks] softened butter 2 3/4 cup granulated sugar 6 large eggs 2 tsp pure vanilla or 1 tsp vanilla and 2 tsp coconut extract 1 [3.4 oz] box coconut cream instant pudding mix 3 cup all purpose flour plus 1/4 tsp salt 1 cup heavy cream 1 cup sweetened flaked coconut For the vanilla cream glaze: 1 cup powdered sugar 4-5 Tbsp heavy cream [plus add'l as needed] 1 tsp pure vanilla Garnish: 1/2 cup toasted coconut
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Directions: |
Directions:Instructions
1.Preheat the oven to 325°F. Spray a standard 10 inch bundt pan with baking spray or butter and flour. Set aside.
2.Cream together the butter and sugar for 3-4 minutes until creamy. Add the eggs one at a time beating well after each addition. Beat in the vanilla and instant pudding.
3.Begin to add the flour and cream alternatively to the butter/sugar mixture. Stop and scrape the bowl as needed. Mix until fully combined, being careful not to over mix.
4.Stir in 1 cup of flaked coconut by hand.
5.Spread the batter into the pan. Bounce the pan a few times on the counter to remove any air bubbles and settle the batter.
6.Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a cake tester comes back clean. [oven temps vary] Cool completely then invert onto a serving platter.
7.To make the vanilla cream glaze: After the cake has cooled, mix together the ingredients for the glaze. Start with 4 tablespoons of heavy cream. adding additional cream until it reaches a "drizzle" consistency.
8.Drizzle on the top and down the sides of the cake and sprinkle the toasted coconut on top. |
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Number Of
Servings: |
Number Of
Servings:1 cake |
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