Wholesome Wednesday: Coconut Pound Cake Recipe

I've always loved pound cake.  Growing up, we frequently had Sara Lee frozen pound cake.  Actually we always had a lot of Sara Lee things because both my parents grew up in Chicago and were used to having it.  Typically we had it with strawberries and Cool Whip both of which were also frozen.  So it was a dessert that you could always have on hand.

I also love all things coconut.  I actually wish that Baker's Coconut would make bigger bags.  :(  I go through them pretty quickly.  Coconut is good for you too.  Although I'm not sure its as good for you when you have it in oatmeal with caramel and chocolate.  But it tastes soo good and you're eating oatmeal!  LOL

Anyway, why not combine the two in a super yummy pound cake?  That's exactly what this recipe has done.  A cobbled together pound cake recipe with some added coconut.  A major yum!  I also see having grilled slices topped with fruit and whipped cream.  Below, you'll see it paired with diced fresh peaches and peach whipped cream.  YUM!

Coconut Pound Cake

1 stick unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk
2 cups flour
3 teaspoons baking powder
1/2 cup shredded coconut

Cream butter and sugar, until light and fluffy.  Add eggs, one at a time mixing till incorporated.  Add vanilla, mix.  Mix flour and baking powder in separate bowl.  Alternate adding flour and milk, starting and ending with flour.  Mix well.  Add coconut, mix.

Bake in a greased 9 x 5 inch loaf pan at 350 degrees for 30 minutes, then reduce heat to 325 degrees and bake 20-25 minutes more.  Cool in pan on wire rack for 10 minutes.  Then remove from pan and cool completely before serving.  (I used a 8 x 4 inch glass baking pan, because none of my other pans are exactly 9 x 5 inches.)

*Edit*  Even seasoned bakers sometimes have flubs.  My pound cake looked gorgeous out of the oven, but after cooling it would not come out of the pan.  :(  So it ended up like this.

It looks awful, but tastes amazing.  :)

Susie Savors: This pound cake is a slight remix on the traditional recipe.  The minor changes meant that it is still rich and thick, yet there is a freshness added with the added coconut.  The new flavor adds a twist that is not too strong of a change an old favorite.  Besides, as I've mentioned before coconut is a great addition to any meal.  The nutritional benefits stand even in a dessert; there's a reason a third of the world relies upon this wonder nut.  It may just make you feel better inside and out!

Wholesome Wednesday: Maple Coconut Rolls

A couple of weeks ago, I went to an estate sale in Barrington that we waited forever (and I do mean FOREVER) to get into.  After waiting over an hour we went in the basement there were tons of books.  All kinds of books, children's, literature, crafts and lots of really old cooking pamphlets.  Like turn of the century old.  Right up my alley.

One of the ones I picked up was for Baker's Coconut published in 1919.  The entire book has coconut recipes in it.  For all kinds of things.  I thought these maple coconut rolls sounded so much better than cinnamon rolls.  Only problem was the original recipe called for a pie crust like dough that you rolled up and sliced like cinnamon rolls.  Taste wise it was fine, but definitely off putting.

I figured you could use a classic cinnamon roll recipe and just change out the filling.  I did that earlier today and I have to say that Maple Coconut Rolls definitely rock!!  The brown sugar caramelizes into a maple flavor and the coconut is just so unexpected.

While I made a traditional cream cheese frosting for my rolls, I think they'd be even better if you substituted the buttermilk for coconut milk and the vanilla extract for coconut or maple extract.  It would definitely kick up the flavor.

For the rolls, I used America's Test Kitchen's recipe.  I figured their recipe wouldn't need any tweaking.  I did put it in the bread machine though to mix the dough and put it through the first rise.  I've found any yeast dough is easiest to make if you put it in the bread machine for the dough cycle.

America's Test Kitchen Basic Sweet Dough Recipe

3/4 cup buttermilk, 110 degrees
6 tablespoons unsalted butter, melted and cooled
3 large eggs
1 1/4 teaspoons salt
4 1/4 cups flour
1/4 cup sugar
1 envelope (2 1/4 teaspoons) instant or rapid rise yeast

I layered everything in the bread machine in this order and put it to work.  An hour and a half later I had gorgeous elastic, perfectly risen sweet dough.  This recipe makes enough to make a dozen buns or rolls.  If you want to make the dough by hand, leave me a comment and I'll include the entire recipe.

Maple Coconut Rolls

2 tablespoons melted butter
1 cup brown sugar
2 cups bakers coconut, sweetened and shredded

Assembly:  Take your freshly risen dough and on a floured surface; stretch, pat and pull it till you reach a 12 x 16 inch rectangle.  With the 16 inch side being horizontal to you.  Brush entire surface with melted butter.  Spread brown sugar all over surface of dough, leaving a 3/4 inch area all along the top topping free.  You'll need this edge to be able to seal your rolls when you roll them up.  Then top with coconut, spreading evenly.

Tightly roll dough up.  When finished pinch all along long side to form a seam and seal rolls.  When sealed, gently stretch dough to 18 inches in length.  Place seam side down and cut into 1 1/2 inch slices with a serrated knife.  Place these in a greased 9x13 inch baking pan, cut side down.  (I sprinkled any escaping coconut on to the top of the rolls).  Cover with plastic wrap and let rise in a warm place till doubled in size.  (Mine took about 40 minutes to double, but it was warm out)

When doubled in size, preheat oven to 350 degrees.  Bake till puffy and golden brown 20-35 minutes.  Mine took 20 minutes on the dot.  Remove from oven and allow to cool.

Cream Cheese Frosting

3 tablespoons cream cheese, softened
1 1/2 cups confectioners' sugar
3 tablespoons buttermilk
1/2 teaspoon vanilla

Mix all in a bowl.  Spread over warm Maple Coconut Rolls.  If you want to kick up the coconut and maple flavors, replace buttermilk with coconut milk and vanilla with coconut or maple extract.

Susie Savors: These rolls were perfect for a light but slightly sinful breakfast.  This version is light and fluffy and without the dense feeling of a cinnamon roll.  The maple coconut is sweet but the cream cheese frosting cuts back on the sweet just enough.  The filling melts in your mouth, not overpowering like some breakfast confections.  They did turn out a tad large but the pastry was so airy and plump that two felt like a perfect serving if that's all you planned on eating for breakfast.