I hate it when I have the best of intentions – and then my intentions fall through.
My plan had been to make this coconut pound cake for a special occasion this weekend, and I blew it.
See, every year for the last four years, we’ve gotten together with friends to celebrate (belated) Valentine’s Day with our kids by having a huge chocolate fondue blowout. We try to add a couple new items to dip every year, and I was so looking forward to having this pound cake to share.
Unfortunately, life got in the way, and it just didn’t happen.
(Not that we really needed it – look at the spread:
Anyhow, I was feeling really bad about my lack of contribution, so I decided to make the pound cake anyways – and add a chocolate glaze – so we could at least pretend it was dipped in the fondue.
Coconut Pound Cake, from A Little Yumminess
2 sticks butter, softened
2 1/2 c sugar
1/2 c coconut milk
1/2 c whole milk
1 T vanilla extract
3 c flour
1/2 t baking powder
1/2 t sea salt
1 c sweetened flake coconut
Preheat oven to 325 and grease two loaf pans.
In the bowl of an electric mixer, whip the butter until light and fluffy. Slowly add the sugar to the butter and whip on high until light in color and increased in volume.
Whisk together the milks, eggs, vanilla. In separate bowl, sift together the flour, baking powder and salt.
With the mixer on low, add the flour and liquid mixtures to the butter/sugar mixture, starting and ending with flour. Fold the coconut into the batter. Divide the batter evenly between the two prepared pans.
Bake for 55-65 minutes, or until a skewer inserted in the center comes out clean.
Chocolate Glaze, adapted slightly from Joy the Baker
1 1/2 c powdered sugar
4 T unsweetened cocoa powder
3 T milk
2 t pure vanilla extract
In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk, add a bit more. Drizzle over cake.
Everything was pretty straight forward…just be aware that you need to grease your pans really well – or you loaf bottoms will look like this:
Also be aware that you really need to mix your glaze well – and that probably will include adding a little extra milk since it sets up so fast. I was so worried about getting it on my cake before it hardened, that I didn’t notice that it wasn’t completely mixed until I took these pictures.
The cake itself had a light sweet coconut flavor with a dense yet light texture. I think if I were to make this again, I might substitute on of the tablespoons of vanilla for coconut extract instead. But I love coconut – and in my opinion, food cannot be too coconutty.
As for the glaze – I used a doughnut glaze, so it would set firmly. It was a little sweet for me, and didn’t quite give the chocolate punch I was hoping for. It would be great on a doughnut, though. Again, if I were to do it over, I would probably go with the coconut glaze suggested from the original cake recipe.
I will now leave you with this happy thought: an almost two-year old with a chocolate fondue soul patch. 🙂