Cuban Coconut Pound Cake

 
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
5 eggs
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...

the milk.

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.

Let the cake stand in the pan for about 15 minutes then carefully invert it and remove. Cool completely on a wire rack and remove the wax paper. The cake is best refrigerated overnight before serving. If that is not possible, put it in the freezer for about 45 minutes. It slices best when cold.