Cream Cheese-Coconut-Pecan Pound Cake

As if a cream cheese pound cake were not rich enough, this one goes over the top with the addition of shredded coconut and chopped pecans. And don’t forget the sugar glaze that’s drizzled over the top. For a special holiday occasion, garnish the cake plate with sugared rosemary sprigs and sugared cranberries.

Ingredients:

• 1 1/2 cups butter, softened
• 1 (8-ounce) package cream cheese, softened 
• 3 cups sugar 
• 6 large eggs 
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup bourbon
• 1 1/2 teaspoons vanilla extract
• 1 cup chopped pecans, toasted 
• 1/2 cup shredded coconut
• Powdered Sugar Glaze (optional)
• Sugared Rosemary (optional)
• Sugared Cranberries (optional)

Directions:

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
2. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.
3. Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

Note:

 

The bourbon gives this pound cake a wonderful aroma and flavor, but you may substitute an equal amount of milk, if desired.

Southern Living
DECEMBER 2004

Coconut Cake

Ingredients:

Ingredients For the Coconut Filling:
 
1. 12 ounces frozen coconut, thawed
2. 2 cups sugar
3. 8 ounces sour cream
Ingredients For the Yellow Cake Layers:
4. 2 1/2 cups all-purpose flour
5. 3 teaspoons baking powder
6. 1/4 teaspoon salt
7. 3/4 cup unsalted butter, at room temperature
8. 1 1/4 cups sugar
9. 1 teaspoon vanilla extract
10. 3 eggs plus 1 egg yolk, at room temperature
11. 1 cup whole milk, at room temperature
Ingredients For the Seven Minute Frosting:
12. 1/3 cup water
13. 1 cup plus 2 tablespoons granulated sugar
14. 3 large egg whites
15. 1/4 teaspoon cream of tartar
16. Pinch of salt
17. 1 1/2 teaspoons vanilla extract
18. Sweetened coconut flakes for garnish

Directions:

Directions For the Coconut Filling:
1. Stir together coconut, sugar, and sour cream until blended. Chill. This can be done a day in advance.
For the yellow cake layers:
2. Heat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Note: You can also line the bottom of the pans with parchment for easier release.
3. Whisk together flour, baking powder, and salt in a medium bowl.
4. In a large bowl, cream butter and sugar until light and fluffy using an electric mixer on high speed.
5. Add vanilla and beat to combine. Add eggs and egg yolk, one at a time, beating well after each addition.
6. Add flour mixture in three additions, alternatively with milk in two additions, mixing on low speed until just combined. Do not over mix.
7. Divide batter evenly into prepared pans. Bake for 30 to 35 minutes or until a toothpick or cake tester inserted in the center comes out clean.
8. Cool cakes in the pans for 10 minutes. Remove cakes from pans and cool completely on a wire rack.
Directions For the Seven Minute Frosting:
9. Note: Wait to make this after the cake has chilled for three days (see assembly instructions).
10. Bring about an inch of water to a simmer in a saucepan.
11. In a heat-proof bowl (metal or glass), add the water, sugar, egg whites, cream of tarter and salt. Whisk to combine. Set bowl over the simmering water and mix with a handheld electric mixer on low speed. A whisk attachment works well however you can use regular beaters. Increase the speed to high and beat mixture until it holds stiff peaks, about 5 to 7 minutes.
12. Remove the bowl from over the pan and set on kitchen towel. Continue to beat until mixture is cool, glossy, and billowy, about 2 minutes more. Beat in vanilla. Use immediately or refrigerate in a sealed container.
For cake assembly:
13. Cut the cake layers in half horizontally to make 4 layers.
14. Place one cake layer on a cake plate. Top with 1/3 of the filling. Repeat layers ending with the top layer of the cake (top and sides of cake are frosted later).
15. Wrap or seal cake and refrigerate for three days.
16. Frost top and sides of cake with seven minute frosting. Garnish with sweetened coconut flakes.
17. Store cake in the refrigerator.
18. Makes 12 servings
19. Total time: 1 hour, 15 minutes
20. *Total time does not include time to refrigerate cake for 3 days. 

Source:  cakeduchess.com

Coconut Meringue Cheesecake

Serve this tropical cheesecake to your coconut-loving friends. The meringue layer makes for an impressive presentation.

Ingredients:

• 1 1/2  cups shredded coconut
• 1/4  cup finely chopped pecans
• 2   tablespoons butter, melted
• 2  8  ounce package cream cheese, softened
• 1/3  cup sugar
• 3   tablespoons unsweetened cocoa powder
• 2   tablespoons milk
• 1   teaspoon vanilla
• 4   egg yolks
• 1/2  cup chopped pecans
• 4   egg whites
• 1   teaspoon vanilla
• 1/2  teaspoon cream of tartar
• 1/2  cup sugar
•  Large shards fresh coconut, toasted, or flaked coconut, toasted

Directions:

 

1. Preheat oven to 350 degrees F. Grease the bottom and side of an 8-inch spring form pan; set aside. Combine the 1-1/2 cups coconut and the 1/4 cup pecans; stir in melted butter. Press coconut mixture firmly onto bottom of pan (photo 1). Bake for 10 to 12 minutes or until lightly browned. Remove from oven.

 

Meanwhile for filling:

1. In a large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add the 1/3 cup sugar, the cocoa powder, milk, and 1 teaspoon vanilla. Beat until smooth, scraping side of bowl constantly. Beat in egg yolks just until combined (do not over beat). Pour into crust-lined pan. Place spring form pan in a shallow baking pan. Bake for 25 to 30 minutes or until center appears nearly set when shaken. Remove from oven; sprinkle with the 1/2 cup pecans.

 

Meanwhile for meringue:

1. Thoroughly wash and dry beaters. In a large bowl, combine egg whites, 1 teaspoon vanilla, and the cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff, glossy peaks form (tips stand straight).

2. Spread meringue over hot cheesecake (photo 2), carefully sealing to edge of pan. Reduce oven temperature to 325 degrees F. Return cheesecake to oven; bake for 30 minutes more.

3. Cool cheesecake in spring form pan on a wire rack for 1 hour. Loosen and remove side of the spring form pan. Cover and chill for 4 to 24 hours before serving. Before serving, sprinkle with toasted coconut. Makes 12 servings.

 

Source: bhg