So our inboxes have been flooded with some of the most delectable recipes I’ve seen to date. We’re talking cookies, cakes, cinnamon buns… the works. We’ve been having so much fun with this series that we thought we’d extend it for just one more week! In the meantime, here’s one of many awesome contest submissions to date. Kathryn O’Malley’s grandmother’s recipe for coconut pound cake is an old family favourite that had us sold from the start.

From Kathryn… My grandmother got this recipe for Coconut Pound Cake from a choir member at her New Orleans church many years ago, and has made it many times since. A “real old time” recipe, as my grandmother refers to it. It’s rich and buttery with a moist, delicate crumb, and a glaze that melts right into the warm cake — soft and pillowy and flecked with sweetened coconut flakes. In other words, it’s guaranteed to be a hit!

Grandmas Coconut Pound CakeMoist, rich pound cake made with shredded coconut and drizzled with coconut glaze.
prep time
20 Minute/s
cook time
1 Hour/s
total time
1 Hour/s 20 Minute/s
Serves 8Ingredients
  • FOR THE CAKE:
  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter (at room temperature)
  • 2 cups sugar
  • 5 eggs (at room temperature)
  • 1 cup whole (or low-fat) milk
  • 1 tsp coconut extract
  • 3½ oz Angel Flake sweetened, shredded coconut
  • FOR THE GLAZE:
  • 2 tbsp unsweetened coconut milk (or regular milk)
  • 1/2 tsp coconut extract
  • 1/2 – 1 cup confectioners’ sugar
Instructions
  1. Preheat oven to 325°F. Grease and lightly flour a 9- or 10-inch tube pan. This cake is delicate so I wouldn’t recommend using a bundt pan.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. In a separate bowl, use an electric mixer (on medium speed) to cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time, and mix well. Stir in the milk, coconut extract and shredded coconut. Finally, add the flour, baking powder and salt mixture, and stir to combine. Pour batter into prepared pan and bake until golden brown, about 1 hour.
  4. Meanwhile, prepare the glaze. Whisk together the coconut milk, coconut extract and confectioner’s sugar until smooth, adding more sugar as needed to thicken the glaze (or more milk if you want to thin it out).
  5. Cool cake in pan for 5-10 minutes before removing. Drizzle with glaze while cake is still warm.

So for all you folks who didn’t have time to get your bake on, you have a few more days to get those submissions in! I should probably remind you that a Kitchenaid Mixer (or a gift card of equal value) is at stake here folks.

The new deadline? Monday, August 12, 2013 at midnight EST. We can’t wait to see what you whip up (literally!)

And the winners of our Nature Box Giveaway are the lucky Mimi & Caitlyn! Ladies, we shall be in touch promptly to tell you how you can claim your prizes. Thanks for playing everyone!