Heart Pounding Pound Cake with a Coconut Twist

I love pound cake.  Always have.  And, no, love is not too strong a word.  But, sometimes you want something a little different…. but you still hunger for pound cake.  Maybe you’re having guests and the ego pops up like…no, wait, your ego is bigger than that…. ok, your ego pops up like a bull rider at a rodeo.  You don’t just want to make a dessert.  You’re putting heart and soul into it and you deserve the roar of the crowd!   I’m your friend.  I understand.  Got just the dessert for you and your throng of ravenous freeloaders.

Here’s a pound cake that sings of topical islands, soft breezes, and slow dancing women with big…ideas.

Glazed Coconut Pound Cake

For the cake:

2 Sticks of butter at room temp

1/2 Cup coconut oil (at room temp this is still solid)

3 Cups sugar

5 Eggs

3 Cups all-purpose flour

1/2 Teaspoon baking powder

1 Cup coconut milk

1 Teaspoon vanilla extract

1 teaspoon lemon extract (or a couple of squeezes of fresh lemon juice)

2/3 Cup sliced almonds

1/2 Cup (or more) unsweetened coconut flakes

For the glaze:

1 Cup water

1 Cup sugar

2/3 Cup sliced almonds

1/2 Cup (or more) unsweetened coconut flakes

Let’s make the cake! (I make this in a food processor, but feel free to use a mixer)

Cream the butter and coconut oil.  Add the sugar and beat until well mixed.  Add the eggs and beat.  Mix the flour and baking powder and add it along with the coconut milk to the batter.  Mix well.  Add the nuts and coconut flakes and remix.

Pour the batter into a greased 8 X 13 inch baking dish  (20 X 33 cm) and bake at 325ºF (165ºC) for about 1 1/2 hours, or until a knife inserted in the center comes out clean.  I like to check after the first hour.  Also, if the top starts to brown too much, cover the cake with a piece of aluminum foil.

Let the cake cool a bit, then use a carving fork to pierce all over the top of the cake.  This allows the glaze to drizzle in.

Let’s make the glaze:

Put the sugar, water, and coconut flakes in a small sauce-pan and heat to a boil.  When the liquid is reduced by about 1/3, the glaze is ready.  Watch this like a hungry hawk because it will boil over.  Nothing says mess like sugar water on a hot stove.

Meanwhile, put a pat of butter in a small frying pan, add the almonds and let them just begin to toast.

Pour the glaze evenly over the pound cake, then sprinkle with the toasted almonds.

Now serve your guests and listen for the roar of the crowd, cowboy!