Best 4 Toasted Coconut Macadamia Pound Cake Recipes

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Indulge in a Culinary Symphony: Toasted Coconut Macadamia Pound Cake - A Journey for the Taste Buds. Embark on a delightful culinary adventure as we navigate the tantalizing world of toasted coconut macadamia pound cake. With its golden-brown crust, tender crumb, and symphony of flavors, this classic treat promises to tantalize your taste buds and captivate your senses. Whether you are a seasoned baker looking to expand your repertoire or a novice eager to explore the joys of baking, this guide will provide you with the essential knowledge and inspiration to create the perfect toasted coconut macadamia pound cake.

Check out the recipes below so you can choose the best recipe for yourself!

TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE



Toasted Coconut Pound Cake with Mango-Lime Sauce image

We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 12

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large eggs, room-temperature
2 1/3 cups sweetened shredded coconut
1 mango, chopped
2 tablespoons lime juice
1 teaspoon sugar
Pinch of salt
Lime zest and additional diced mango, for garnish

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make mango-lime sauce: Puree chopped mango,lime juice,sugar,and a pinch of saltin a food processor until smooth. Top with diced mangoand lime zest.

TOASTED COCONUT MACADAMIA POUND CAKE



Toasted Coconut Macadamia Pound Cake image

Categories     Cake     Rum     Cheese     Egg     Brunch     Dessert     Bake     Coconut     Macadamia Nut     Gourmet

Number Of Ingredients 15

For pound cake
2 cups sweetened flaked coconut (about 6 ounces)
a 7-ounce jar macadamia nuts (about 1 1/2 cups)
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
8 ounces cream cheese, softened
4 large eggs
1 tablespoon vanilla
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
For glaze:
1/4 cup of water
3/4 cup sugar
1/4 cup amber or dark rum

Steps:

  • Make pound cake:
  • Preheat oven to 350°F. and butter and flour a 10-inch (3 quart) bundt pan.
  • Spread coconut in a shallow baking pan and toast in middle of oven, stirring occasionally and watching carefully to avoid burning, until golden, 10 to 12 minutes. Transfer coconut to a bowl and cool. Spread nuts in pan and toast in middle of oven until pale golden, 8 to 10 minutes. Cool nuts and chop coarse.
  • In a bowl with an electric mixer beat together butter and brown sugar until light and fluffy and beat in cream cheese. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Sift flour, baking powder, and salt into bowl and beat just until combined well. Stir in coconut and chopped nuts.
  • Spread batter evenly in pan and bake in middle of oven 1 hour to 1 hour and 10 minutes, or until tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack.
  • Make glaze:
  • In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Stir in rum.
  • Brush hot glaze evenly over outside of warm cake until absorbed. Cool cake completely.

COCONUT POUND CAKE



Coconut Pound Cake image

Coconut oil and coconut milk add a tasty tropical essence to this moist pound cake. Be sure to buy unrefined virgin coconut oil, as it has the best coconut flavor and aroma. Coconut oil is much easier to measure and incorporate when it has been softened than at room temperature, when it is firmer. Try popping it into the microwave for very short bursts, about 5 seconds each, until it is roughly the same consistency as softened butter.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature, plus more for greasing the pan
2 cups/256 grams all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup/200 grams granulated sugar
6 tablespoons/85 grams softened coconut oil
3 large eggs, at room temperature
1 cup/240 milliliters canned coconut milk
1 packed cup/85 grams plus 2 tablespoons sweetened shredded coconut, toasted (see Note)

Steps:

  • Heat oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan, making sure to shake out any excess flour.
  • In a medium bowl, whisk the 2 cups flour with the baking powder and salt.
  • In a large bowl and using an electric mixer on medium-high, beat together the butter and sugar until fluffy, about 2 minutes. With the machine running, beat in the coconut oil, scraping down the bowl often, until combined. Beat in eggs one at a time, beating to blend between additions.
  • Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of the toasted shredded coconut, and beat just until combined. Do not overmix.
  • Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the top.
  • Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
  • Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month.

PINEAPPLE MACADAMIA POUND CAKE



Pineapple Macadamia Pound Cake image

This rich pound cake has a real taste of Hawaii in it! This tastes great with a scoop of coconut ice cream on it.

Provided by Hey Jude

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 12

2/3 cup dried pineapple
2/3 cup boiling water
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1/2 cup milk
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup coarsely chopped macadamia nuts

Steps:

  • Combine dried pineapple and boiling water in a small bowl; let stand 15 minutes; drain thoroughly and blot dry.
  • If pineapple pieces are large, cut them into 1/2-inch pieces.
  • Heat oven to 325°.
  • Sift together flour, baking powder and salt; set aside.
  • Beat butter and sugar with an electric mixer on high speed until light, 3 minutes; add eggs one at a time, mixing well after each addition; reduce mixer to low speed; add milk, rum, and vanilla; add flour mixture, mix just until combined; fold in pineapple and nuts with a spatula.
  • Grease and flour an 8 1/2" x 4 1'2" loaf pan; transfer batter to pan; bake until a wooden pick inserted in the center comes out clean, about 1 1/2 hours.
  • Cool in the pan 10 minutes; loosen cake from the sides of the pan with a flexible knife; invert onto a wire rack and cool completely before slicing.

Nutrition Facts : Calories 328, Fat 19.6, SaturatedFat 8.9, Cholesterol 84.8, Sodium 88.7, Carbohydrate 34.6, Fiber 1.1, Sugar 21.4, Protein 4.3

Tips:

  • To achieve the perfect crumb, make sure to use real butter at room temperature. Cold butter will not cream properly and will result in a tough cake.
  • Don't overmix the batter. Overmixing will develop the gluten in the flour, resulting in a dense, dry cake.
  • For a moist and flavorful cake, use buttermilk instead of regular milk. Buttermilk tenderizes the cake and adds a slight tang.
  • Toasting the coconut and macadamia nuts before adding them to the batter enhances their flavor and gives the cake a delicious crunch.
  • To prevent the cake from sticking to the pan, grease and flour the pan thoroughly before pouring in the batter.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
  • Allow the cake to cool completely before frosting. This will help the frosting set properly and prevent it from melting.

Conclusion:

This toasted coconut macadamia pound cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and flavorful crumb, crunchy topping, and creamy frosting, this cake is sure to be a hit with everyone who tries it. Whether you're baking it for a special occasion or just as a weekend treat, this cake is sure to please.

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