Orange Coconut Pound Cake
This delicious Orange Coconut Pound Cake has the perfect balance of citrus and coconut flavor! It has a soft, fine crumb and is perfect for all sorts of occasions!
Servings: 15
Ingredients
- 3 sticks unsalted butter, softened (339g)
- 3 cups (600g) sugar
- 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes to speed up the process).
- 3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached)
- ½ teaspoon (2)g baking powder
- ½ teaspoon (3g) salt
- 1¼ cup (299g) buttermilk
- 1 teaspoons (8g) vanilla extract
- 2 teaspoons (8g) Coconut Extract
- 1 tablespoon (12g) orange extract
- zest of two oranges
- 1 cup sweetened flaked coconut (75g)(We use Bakers Angel Flake Coconut)
Simple Coconut Glaze
- 2 cups Confectioners Sugar (230g)
- 3 to 4 Tablespoons milk (Add more if needed for the consistency you like) (45-60g)
- Pinch of salt Approximately ¼ teaspoon
- 1 teaspoon Coconut Extract (Adjust amount to your liking) (4g)
Instructions
- Grease and flour a tube pan. Preheat the oven to 325℉.
- In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later.
- Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 3 to 5 minutes.
- Add the eggs one at a time, blending after each until the yolk is incorporated.
- Add the vanilla extract, coconut extract, orange zest, and orange extracts to 1 ¼ cup of buttermilk.
- With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet. Mix on low speed just until incorporated.
- Gently fold in the cup of flaked sweetened coconut.
- Scoop batter into the prepared bundt pan.
- Bake at 325℉ for approximately 1 hour and 10 minutes. The cake is done when the cake springs back when the top is lightly touched and a toothpick comes out clean (or with just a few moist crumbs attached). *Baking times may vary. Start checking as the timer approaches 1 hour. (See notes for details on pan size/type)
- This makes approximately 8 cups of batter.
- Allow to cool in the pan for 10 minutes before turning out.
For the Glaze
- Combine the confectioners sugar, milk, coconut extract, and a pinch of salt in a small bowl and stir until smooth.
- Spoon it over the cooled pound cake. If you prefer, you can also spoon the glaze into a disposable piping bag or ziplock bag with the tip/corner snipped away and pipe it over the cake.
Notes
Bundt Pan: Our bundt pan has a baking capacity of 12 cups and measures about 10 inches across. If you are working with a smaller pan, it will take longer to bake. Be careful not to overfill. (General rule of thumb: don't fill pan past ⅔ full)
*If using a light colored bundt pan, you can increase the temp to 350 if you'd like- and then start checking the cake for doneness at about the 50 minute mark- adjust time as needed.
Freezing: This cake can be frozen. If working in advance, we like to tightly wrap our freshly baked cake in a layer of plastic wrap and foil while the cake is still a bit warm and pop in the freezer. The cake can be frozen for up to three months.
Thawing: Bundt cakes take longer to thaw than cake layers. It is best to move the frozen, wrapped cake to the refrigerator the night before, and then move to the kitchen counter the next morning (still wrapped) to continue thawing for a few hours. If you'd like, you can remove the foil after a condensation has formed.