Coconut Pound Cake
- For the Cake:
- 3 cups cake flour
- 1/4 tsp. salt
- 16 Tbs. (2 sticks)unsalted butter
- 6 oz. cream cheese
- 2 1/2 c. sugar
- 5 eggs
- 1/2 tsp. lemon extract
- 1/2 tsp. vanilla extract
- 3 Tbs. pure unsweetened coconut milk
- 3/4 c. unsweetened shredded coconut
- 1 tsp. finely grated lemon zest
- For the Glaze:
- 1/2 c. water
- 1 Tbs. fresh lemon juice
- 2/3 c. sugar
- 1/3 c. fresh mint leaves
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325. Grease and flour a cathedral cake or 10 cup Bundt cake pan.
To make the cake, over a sheet of waxed paper, sift together the flour and salt. Set aside.
In the bowl of an electic mixer fitted witht he flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, 30 to 45 seconds. Add the sugar and continue beating, stopping the mixer occasionally to scrape down the sides of the bowl, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the lemon and vanilla extracts. Reduce the speed to low and add half the flour mixture, then the coconut milk, then the remaining flour mixture. Beat each addition until just incorporated, stopping the mixture occasionally to scrape down the sides of teh bowl. Using a rubber spatula, stir in the coconut and lemon zest.
Spoon the batter inot the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 1/4 hours. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes. Set the rack over a sheet of waxed paper and invert the cake onto the rack.
To make the glaze, in a small saucepan over low heat, combine the water, lemon juice and sugar until the sugar dissolves. Add the mint and simmer for 3 minutes. Strain the mixture through a fine mesh sieve and discard the mint. Brush the warm cake with the glaze. Let the cake cool completely befor serving.