Toasted Coconut and Tangerine Pound Cake

Makes 2 9-inch loaves or 4-5 mini loaves 


8 ounces (2 sticks) butter, softened

1 3/4 cups sugar

5 large eggs

Zest of 4 tangerines

1/3 cup tangerine juice

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

3/4 cup full-fat sour cream

1 3/4 cups lightly toasted shredded sweetened coconut

For the Tangerine Syrup

1/2 cup tangerine juice

1/2 cup sugar

For the Glaze

3 cups confectioners' sugar

5-6 tablespoons tangerine juice

Preheat the oven to 350F degrees.  Spray two 9X5-inch loaf pans with nonstick baking spray and line the bottoms with parchment paper.  Spray the parchment.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until very light and fluffy, 3-4 minutes.  Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary.  Beat in the tangerine zest and the tangerine juice, and beat for an additional 2 minutes at medium-high speed.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.  Add the dry ingredients to the wet ingredients, mixing on low speed until incorporated.

Add the vanilla and coconut extracts and the sour cream, mixing until blended.  Mix in the toasted coconut.

Divide the batter between the prepared loaf pans, smoothing the tops with a spatula.  Bake the loafs until the tops are puffed and deep golden brown, and a toothpick inserted into the center emerges clean, 45-55 minutes.  Allow the loaves to cool in the pans for 5 minutes, then carefully invert them onto a wire rack set over a baking sheet.

Prepare the syrup:  Place the tangering juice and the sugar in a microwave safe bowl, stirring to combine.  Microwave on high for 30 seconds, stir, and microwave for an additional 20 seconds, or until the sugar has dissolved.

Use a toothpick to poke holes in the tops of the still warm loaves, then brush the warm syrup evenly over the loaves, allowing it to soak in.  Let the loaves cool completely.

Prepare the glaze:  Whisk together the confectioners' sugar and enough of the juice to achieve a thick glaze that is still pourable.  Pour the glaze over the two loaves, allowing it to drizzle down the sides.  Allow the glaze to set for at least 15 minutes before serving.