COCONUT-ORANGE POUND CAKE
MAKES 8 TO 10 SERVINGS
Thanks to the coconut extract in the batter and cream of coconut in the glaze, this cake has a subtle nutty flavor, perfect for coconut lovers and skeptics alike.
CAKE
2¾ cups granulated sugar
1½ cups unsalted butter, softened
4 teaspoons orange zest
7 large eggs, room temperature
1 teaspoon coconut extract
¾ teaspoon vanilla extract
3¼ cups unbleached cake flour
1 teaspoon kosher salt
1 cup sour cream, room temperature
COCONUT GLAZE
1¼ cups confectioners’ sugar
3 tablespoons cream of coconut
2 tablespoons heavy whipping cream
Garnish: toasted unsweetened coconut flakes, orange zest, chopped toasted pecans
1. Preheat oven to 300°.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, butter, and zest at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition and scraping sides of bowl, if needed. Beat in extracts. (Butter mixture may look slightly curdled, but batter will come together.)
3. In a medium bowl, whisk together flour and salt. With mixer on low speed, add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined and scraping sides of bowl, as needed.
4. Spray a 15-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan, smoothing top. Tap pan on countertop several times to release any air bubbles.
5. Bake for 1 hour. Cover loosely with foil, and bake until a wooden pick inserted near center comes out clean, about 35 minutes more. Let cool in pan for 30 minutes. Remove from pan and let cool completely on a wire rack.
6. For glaze: In a small bowl, stir together all ingredients until smooth. Working quickly, spoon glaze over cooled cake. Garnish with coconut, zest, and pecans, if desired
PINEAPPLE-RASPBERRY UPSIDE-DOWN CAKE
MAKES 1 (13X9-INCH) CAKE
Canned pineapple shines in this cake laden with fresh berries.
⅓ cup unsalted butter, melted
1¼ cups firmly packed light brown sugar, divided
12 slices canned pineapple
12 whole fresh raspberries
¾ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
2¼ cups all-purpose flour
2½ teaspoons baking powder
¾ teaspoon kosher salt
