When I’m resurrecting a recipe from the archives it’s going to involve multiple bakes and include a couple of trips across the ally for advice from my neighbor, Carol. The recipe includes a list of ingredients with absolutely no directions. I just remember it being delicious. The title was Gussie’s Coconut Cake and the name, Hilda Wuest was written on the bottom. For me, the two names spoke volumes. This Old Fashion Coconut Pound Cake is definitely one to add to your treasury of recipes. I’ve concocted an icing flavored with coconut milk and extract and topping the cake with toasted coconut is the final and perfect touch.
Our daughter Maggie, just happened to be in town when an extra set of hands were needed. I wanted to show you how easy it was to extract the juice from a coconut and then crack it open. The recipe calls for grated coconut so I made the recipe with both fresh grated and store bought flaked coconut for a comparison and both were perfect! Maggie watched a YouTube channel showing the steps and we headed to the porch for pictures.
Extracting The Coconut Water
On one of the ends of the coconut are 3 eyes – dark markings. Using a screwdriver, place it on one of the eyes and hammer it until you puncture the shell. You can puncture all three if you like. Empty the coconut of all the juice/water. You might think that the liquid in a coconut is called milk but it’s not. It’s coconut water or juice. Coconut milk is made from the juice of a coconut and grated coconut meat and water.
Breaking Open The Shell
Maggie held the coconut in one hand and hammered the perimeter of the coconut. You’ll see a small crack appear and just like magic, it splits open giving you enough space to pull it apart. It’s just that easy. If the coconut seems green you might need to pry it open with your screwdriver.
Toasting coconut can be tricky. Preheat oven to 350 degrees. Place the coconut on a cookie sheet and turn every 5 minutes. The whole process should be done in 15 minutes. For me, it works best if I just plant myself on a chair in front of the oven until it’s finished.
The Naked Cake
I think it’s important to show a picture before the icing. It’s very natural to think you did something wrong when you see the cracks and imperfections on top. Don’t fret. A pound cake is a very heavy batter and as it rises cracks are inevitable. There are other reasons for cracks in cakes such as the temperature of your oven, which rack you place the cake on and if you’ve changed the size of the pan. It also helps not to open and close your oven during the bake time.
I was originally set to make a cream cheese icing but then realizing the weight of the cake I changed it up. The icing is a powdered sugar icing made with coconut extract and coconut milk. It’s amazing what a difference these two ingredients made in the flavor. The extract is by Watkins and I love that grocery stores are now carrying their products. They have a great variety of spices and flavoring, the prices are right and I love using them. The milk was a Culinary Coconut Milk by So Delicious. It has a thicker consistency than a ready to drink coconut milk, is delicious and organic. When you make the icing, experiment with the thickness. I made it creamier the second time and covered more of the cake. Have fun experimenting.
Well, here’s to an old fashion pound cake. It ‘s not difficult to make, the ingredients are basic and I bet you have them in your kitchen. The extra flavorings in the icing are not a must. Using regular milk and vanilla will be just fine.
Do you like pound cakes and what is your favorite topping? Fresh berries with some juice are always good with a pound cake and I love how the berry juice is absorbed into the cake. YUM!
Thank so much for stopping by, Rose
- 2 cups sugar
- 1 cup butter (2 sticks)
- 4 eggs
- 1 cup grated coconut ( fresh grated or flaked coconut can be used)
- 1 cup milk
- 2½ teaspoons baking powder
- 4 cups flour
- 1 teaspoon vanilla\
- 2 Tablespoons of butter
- 1 cup powdered sugar
- 3 tablespoons of coconut milk (I used the 'So Delicious' culinary coconut milk)
- ¼ teaspoon of coconut extract
- Preheat oven to 325 degrees F.
- Grease and flour a 10-inch tube pan.
- Combine flour and baking powder in a separate bowl.
- Cream butter and sugar until fluffy.
- Add eggs one at a time until well incorporated.
- Slowly add flour and milk alternately beginning with flour and ending with flour.
- Mix until blended after each addition.
- On low speed add coconut. The coconut can also be blended in by hand.
- Stir in vanilla.
- Pour batter into prepared pan. Bake at 325 degrees 1 hour and 15 minutes or until toothpick comes out clean.
- Cool cake on a wire rack for 30 minutes before inverting on a serving platter.
- Stir powdered sugar into melted butter.
- Add coconut milk and coconut extract.
- Mix until well blended with no lumps.
- You can increase the amount of milk depending on how thick or thin you like a glazed cake.