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Dense, moist, sweetly glazed coconut pound cake.
Preheat oven to 325 degrees F. Grease and flour a bundt pan, or spray with a baking spray that has flour in it.
Sift together the flour, salt and baking powder. Set aside.
In the bowl of an electric mixer cream the oil and sugar until well blended, about 2 minutes. Add eggs one at a time, blending very well after each addition. Add vanilla extract and coconut flavoring.
Add the flour mixture into the creamed mixture a little at a time, mixing after each addition just until incorporated. Add the milk and continue mixing until blended.
Remove the bowl from the electric mixer and stir in the coconut.
Pour the batter into the prepared pan and bake 50-60 minutes just until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes then turn out onto a rimmed serving plate. Note: You will need a little bit of a rim on the plate to keep the glaze from running off until it cools and sets up.
While cake is cooling in the pan, prepare the glaze: In a medium saucepan, bring sugar, milk, butter and coconut extract to a boil. Allow to boil rapidly for 3 minutes, stirring continuously to keep it from boiling over.
While cake is still warm, spoon the hot glaze evenly over the cake.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!