Cuban Coconut Pound Cake
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 163.
This is a dense, textured pound cake packed with coconut and nuts. It is not overly sweet. Delicous!
I did not use sliced almonds but instead just chopped whole ones in a food processor. I also used almond milk instead of regular milk.
You might notice that the hands in the photos are not mine! A friend was visiting and I was teaching her how to make a cake. She did a great job!
8 oz. (2 sticks) unsalted butter (softened)
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. salt
2 cups sugar
3 cups sifted all-purpose flour
1 cup milk
7 oz. (2 2/3 loosely packed) cups shredded coconut
3 oz. (1 cup) unblanched almonds, thinly sliced
Preheat the oven to 325. Use a 10-inch tube pan (a deeper pan is okay too). Either nonstick or regular pans are okay - if using regular, butter the bottom and sides with butter and place pieces of wax paper on the bottom and around the sides. (Use the paper for a nonstick pan as well). Dust with fine bread crumbs.
|Beat the butter until soft and add the vanilla and almond extracts.|
|Add the salt.|
|Add the sugar.|
|Add the eggs, mixing one at a time.|
|Lower the speed on the mixer and add the flour in three additions, alternating with...|
|Remove from the mixer and fold in the coconut.|
|Fold in the nuts.|
|Transfer to the cake pan and smooth the top.|
|Bake for 75-80 minutes until the top is golden brown and a cake tester comes out clean.|