The chaos of spring/summer has arrived!
I am sad to admit, but feel I have to be honest with you, that my blog posts may not appear as often as they have been or as much as I would like them to.
It won’t be like that forever, just for a couple months.
Weddings, showers, bachelorette parties, birthdays, vacations, weekend trips up north, new babies (not mine), moving/buying a house (hopefully) and SO MANY other exciting things are in our very near future.
But, lets not get too ahead of ourselves.
Lets talk about this amazing coconut cake.
This coconut cake is one of the best pound cakes I’ve ever had.
I am not a huge pound cake person, but I am a huge coconut pound cake with glaze person!
This cake is very dense and not too sweet…until you add the glaze.
The coconut glaze adds just enough sweetness to this amazingly fluffy cake.
Since we are all going to be busy this summer, I have decided I will try to take as many pictures of my adventures as possible, and share those with you instead.
If I can’t be in my kitchen, I can at least share the delicious things other people make!
Ready to make a cake?
Don’t worry if part of the top sticks in the bottom of the pan.
The lovely thing about a glazed cake is that no one will ever know!
This is a fantastic cake for the spring and summer.
It is light and just the right amount of sweet.
I hope you’re doing well as you gear up for the summer!
I will try to keep you updated on life and all the kitchens that Mikey and I find ourselves in!
Recipe: Glazed Coconut Pound Cake
For the Cake:
2 Cups All Purpose Flour
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Butter, softened
2 Cups Sugar
5 Eggs (room temperature)
1 Cup Whole (or any) Milk
1 Teaspoon Coconut Extract
3 1/2 Oz Angel Flake Sweetened, Shredded Coconut
For the Glaze:
1/2 Teaspoon Coconut Extract
1/2-1 Cups Confectioners Sugar
2 Tablespoons Milk
Lightly grease and flour a bunt pan or 9-10 inch tube pan.
Preheat oven to 325 degrees.
In a medium bowl, sift flour, baking powder and salt together.
In the bowl of an electric mixer, cream butter and sugar together until fluffy.
Add eggs, one at a time and mix well after each addition.
Mix in the milk, coconut extract and shredded coconut. After that is combined, add the flour mixture and stir to combine.
Pour into prepared pan and bake for about 1 hour, or until an inserted toothpick comes out clean.
For the Glaze:
Once the cake is in the oven, combine the milk, powdered sugar and coconut extract in a small bowl, adding more milk and sugar until a desired consistency is reached.
Once the cake is browned and baked, remove from oven and let cool in pan for 5-10 minutes. Remove from pan and immediately drizzle with glaze. Let cool and serve.
Is also delicious while still warm and could be sprinkled with a little layer of toasted coconut flakes as well!
I found this recipe on Pinterest, which then brought me to a beautiful blog called, Dramatic Pancake. You should definitely check out their beautiful blog!