Coconut Almond Pound Cake

A better picture of my new best friend

As soon as I got my KitchenAid stand mixer, I wanted to bake. I’d been wanting a pound cake for some time now. But I wanted something a little different than a plain ol’ vanilla poundcake. My mom used to add almond to the pound cake a lot so I decided I’d make a Coconut Almond Pound Cake.

The great thing about pound cake is that they freeze beautifully and they’re very versatile. You can eat a slice alone (toasted or not), with ice cream, berries, cool whip…anything really. And besides being super easy to make, you can make them in loaf pans, muffin tins, or bundt pans.

So we cut into it before the camera came out, you get the idea

Coconut Almond Pound Cake

2   sticks butter, softened
3 c sugar
6   eggs
3 c all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 c heavy cream
1 tsp pure almond extract
1 tsp coconut extract

Generously grease and flour a 10-inch bundt pan. Using an electric mixer, cream butter and sugar together until fluffy.  Add eggs one at a time, beating well after each addition.  Sift together flour, baking powder, and salt.  Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour.  Stir in flavoring.

Pour batter into prepared pan.  Place in a cold oven, set oven temperature at 325 degrees, and bake for 1 hour 15 minutes without opening oven door.  Bake for an additional 15 minutes if necessary.  Remove from oven and cool in pan for 15 minutes.  Invert cake onto cake plate, and for a real treat, serve yourself a slice while it’s still warm.

Slice of heaven

You can make a super easy glaze to top it off if you’d like but I think it’s perfectly fine without it. Wait until the cake cools more before you add the glaze, though, otherwise the glaze will just seep into the cake.

Simple Glaze

1/2 c powdered sugar
5-6 Tbsp milk (enough to thin out the glaze)
add a teaspoon of your favorite extract if you’d like but it’s fine without

Mix powdered sugar and milk together until thin enough to drizzle over the cake. Stir in extract (if desired).
Pour over the cake evenly letting it drip where it may.
Have you ever heard of a sad streak? It’s that line through the cake (usually pound cake) that’s a little undercooked and sometimes gummy. It’s some people’s favorite part. Is it just a southern thing to call it that or do you call it that, too? Or do you call it something else?

2 responses

  1. I like the cake and i love that machine

  2. It looks awesome! Really need to get myself a bundt tin.

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