Coconut Pound Cake with Lemon-Mint Glaze

serves 16


For the Cake

3 cups cake flour

1/4 teaspoon kosher salt

8 ounces (1 cup) unsalted butter, softened but cool

6 ounces cream cheese, softened but cool

2 1/2 cups granulated sugar

5 extra large eggs at room temperature

1/2 teaspoon pure vanilla extract

1/2 teaspoon lemon extract

1/4 teaspoon coconut extract

3 Tablespoons unsweetened coconut milk

1 cup sweetened shredded coconut, finely chopped

1 teaspoon lemon zest


For the Glaze

1/2 cup water

1 Tablespoon fresh lemon juice

2/3 cup granulated sugar

1/3 cup fresh mint leaves


Position a rack in the lower third of the oven and preheat to 325º F.  Grease and flour a 10-cup Bundt pan.


For the Cake

Over a sheet of wax paper, sift together the flour and salt; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth and creamy, about 1 minute.  Add the sugar and continue beating, stopping the mixer occasionally to scrape down the sides of the bowl, until light and fluffy, about 5 minutes.  Add the eggs one at a time, beating well after each addition.  Add the extracts and mix until combined.  Reduce the speed to low and using the wax paper as a funnel, add half the flour mixture, then the coconut milk, then the remaining flour mixture.  Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.  Using a rubber spatula, stir in the coconut and lemon zest.  Spoon the batter into the prepared pan and spread evenly.  Bake for 1 1/4 hours or until a toothpick inserted into the center of the cake comes out clean. Transfer to a wire rack and cool in the pan for 10 minutes.  Set the rack over a baking sheet and invert the cake onto the rack.


For the Glaze

In a small saucepan, combine the water, lemon juice and sugar.  Cook over low heat just until the sugar dissolves.  Add the mint and simmer for 3 minutes.  Strain the mixture through a fine-mesh sieve and discard the mint.  Brush the warm cake with the glaze.  Let the cake cool completely before serving.  Enjoy!


Printed from thegalleygourmet.net