This month marks the first month I will be participating in a group called The Cake Slice Bakers. Here’s how it will work. We are given a choice of four cakes to bake from the cookbook Maida Heatter’s Cakes (see the picture on the right side bar), we pick the one we want to try the most and bake it. Then, on the 20th of the month, we all share our cakes. You can see them at the inlinkz link up below. Fun, right? I picked the Cuban Coconut Pound Cake, found on page 172 and I am so happy with it. It is amazing. I’ve been looking through the cookbook and I have to say, there are a lot of cakes I want to make. We will be cooking out of this book until sometime around the end of the year and then we will pick a new book to cook from. So, let’s get started.
This Cuban Coconut Pound Cake is kind of dense, but not horribly so. It has a nice texture and an amazing coconut flavor. The original recipe calls for almond extract, but I don’t like almond extract, so I used vanilla extract.
I made this cake for my son’s birthday. Actually, it was one of four cakes. He asked me to make three of his favorite and I decided to make two of those and two of these. He later told me he asked me to make three so he would be able to take one home. He was able to take one home anyway. Everyone who has tried this pound cake has really loved it.
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp salt
- 2 cups sugar
- 5 eggs
- 3 cups sifted all purpose flour
- 1 cup milk
- 7 ounces loosely packed shredded coconut
- 3 ounces thinly sliced almonds
- Prepare pans by greasing them well. I used 2 loaf pans, but you can use a 10 inch tube pan.
- Preheat oven to 325°.
- In the large bowl of an electric mixer, cream the butter until it is soft and smooth.
- Add vanilla and almond extracts, salt and the sugar. Beat to mix.
- Add eggs, one at a time, beating until incorporated after each egg is added.
- On low speed alternately add the flour, 1 cup at a time, and milk, ½ cup at a time.
- Beat until incorporated.
- Remove from mixer and fold in coconut and almonds.
- Pour into prepared pans, smoothing top.
- Bake for 1½ hours, until the top is golden brown and a cake tester inserted into the cake, all the way to the bottom, comes out clean.
- Let stand on rack for 15 minutes.
- Remove from pans and allow to cool completely.
- When the cake is cool, wrap in plastic wrap and refrigerate, if possible overnight, or freeze for 45 minutes.
- It must be cold to cut it so it won't crumble.
There you have it. Cuban Coconut Pound Cake. So amazing, it is worth the effort, which really isn’t much. I will be making this again and again. Really. You should make it too. Now go check out the link ups of the other cakes and be sure to check back each month to see what cake I make next.
Want your own copy of Maida Heatter’s Cakes? Click on the picture and get your copy today! You won’t be sorry.