When Yankee Art Director Lori Pedrick raved about her favorite recipe for Coconut Pound Cake, we knew we wanted to get our hands on a slice. Then, having received and eaten a rather large one, we knew we need to share the recipe. Fortunately, Lori agreed. Moist and sweet, this cake needs nothing more than a dusting of powdered sugar and a cup of coffee to satisfy any coconut cake craving.
Here’s how to make Coconut Pound Cake in step-by-step photos. Just want the recipe? Head on over to the Coconut Pound Cake recipe.
Coconut Pound Cake | A Favorite Photo Credit : Lori PedrickFirst preheat the oven to 300 degrees and grease a 10-inch tube pan. Then, separate 6 eggs and allow them to come to room temperature. Photo Credit : Lori PedrickBeat the egg yolks with 1 1/2 cups (yup, that’s 3 sticks) of butter at high speed until well blended. Photo Credit : Lori PedrickGradually add 3 cups of granulated sugar, beating until light and fluffy. Stop and scrape the sides of the bowl with a rubber spatula as needed. Photo Credit : Lori PedrickAdd the extracts (2 teaspoons each of almond, vanilla, and coconut) and continue to beat at low speed. Start to add the cake flour (3 cups total), sectioned out 1/4 cup at a time. Alternate adding 1 cup of milk with 2 cups of sweetened, flaked coconut and beat. In a separate bowl, beat the 6 egg whites until stiff. Then gradually fold them into the batter. Pour the batter into a greased 10 inch tube pan, and bake for 2 hours, or until a skewer or knife inserted into the center comes out clean. Dust with powdered sugar and serve! The perfect Coconut Pound Cake! GET THE RECIPE:Coconut Pound Cake Recipe
