Fries of celery root, produced in an air fryer, served with a hot vegan mayo.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 1 mins |
| Additional Time: | 4 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 14 |
| Yield: | 1 to 10 – inch tube pan |
Ingredients
- 2 cups white sugar
- 1 cup butter
- 5 eggs
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup milk
- 3 ½ ounces flaked coconut
- 1 teaspoon coconut extract
- 1 cup white sugar
- ¼ cup water
- 1 teaspoon coconut extract
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
- In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
- Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
- To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.
Nutrition Facts
| Calories | 438 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 195 mg |
| Sugars | 46 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
IT was Good
I made this exactly as written, except for two improvisations: I added about 1/3 cup of full fat coconut milk and about a cup of unsweetened flaked coconut right in the batter. This gave it amazing texture and a real depth of flavor. My boyfriend has already requested it again for his birthday 8 months from now!
It will be a very formadable, delicious, cake that I will make and it tastes also very good and with great patience and dedicatness that it came good
I used coconut oil and coconut milk, full fat. And coconut extract ( 1 1/2t)and (1/2t)some vanilla. No glaze. Sweet enough.
I used 2 cups of sugar and a Lil vanilla extract as well ,for the glaze I added the coconut with the walnuts and simmered they loved it..
I used a Pineapple Cream Cheese Glaze and this Pound cake was Sooooo Good. Thank You for this wonderful Recipe!!!!
A winner! I used coconut milk instead of regular milk and added an extra 1/2 tsp of coconut extract. I prefer a plain cake so I didn’t bother with the glaze.
This is a great and easy recipe, I did some alterations and it came out super delicious, instead of regular milk I used coconut milk that comes in a can, also I cooked it at 335 F for the one hour. I like it better without the glaze, glaze was too sweet.
I’m not too impressed with this cake. I wanted a pound cake, and the texture of this doesn’t qualify as that type of cake in my opinion. It doesn’t taste bad, but I wouldn’t call it good, and a waste of expensive ingredients that could have been used in something better. I bake regularly and don’t feel like there was error on my part.
Scrumptious! I made this for my mom’s birthday and everyone raved about it! The pound cake was moist and just the right density. The crisp outside was a wonderful surprise. Awesome recipe! Every year my mom requests a coconut cake for her birthday. Usually I make some kind of layered coconut cake with frosting. This year I wanted something different so I tried this recipe. I’m so glad I did! We are going to make this again and again and again! Thanks to all the reviewers who suggested adding a little more coconut extract. We love coconut so I doubled the amount in the cake and in the glaze. Then I toasted some coconut and sprinkled it on top when the glaze was still warm. I left it overnight and served it the next day since many said it was better the next day. I also put the coconut into the food processor before adding it to the cake and I substituted buttermilk for the milk because we love our pound cakes heavy. YUM! I’m looking forward to tying different things with this recipe – like adding pineapple.
I made this yesterday for a holiday party for a few of us. Very tasty and very moist! I followed the recipe as is and found no problems. Would make again.
I will not make this cake again. I like my pound cakes to be bigger. 2 cups of flour is just not enough this cake does not really make for presentation. Other than that it tasted good with modifications of 1 cup of coconut in the batter and like others 2 tsps of coconut extract in the glaze.
I made this for my brother’s birthday cake a couple of years back since he loved this coconut cake our great aunt used to make. Since then, I’ve been forced to make this for multiple birthdays, bake sales, picnics, weddings, and showers. It’s delicious! I don’t put the walnuts in the glaze though and when I pour the glaze over the cake, I usually poke holes in it so it seeps through and adds flavor. I’ve also made this a few times as little cupcakes and added a little cinnamon to the batter, they turn out great and great for bake sales (sold out in a matter of minutes!)
This was my very first attempt at making a pound cake and I think I chose a great recipe to start off with. This cake was enjoyed by my entire family.The walnuts, after cooking in the sugar, taste amazing by themselves and on top of the cake,,,,Homerun!!! Thanks for sharing.
Soooo nailed this cake!! And just like another reviewer mentioned, it tastes even better the day after because of the crunchiness of the glaze. I had to scale down the ingredients because I made it in a 9×5 loaf pan but I followed the recipe to the letter, and it yielded a tasty, moist, sweet cake that lasted about a week in my home. I definitely will save this on and bake again.
I stress bake so these days I cook a lot. But usually after liking the spoon or beaters I leave the finished product alone. But this cake is haunting me. I could eat half of it in one sitting and not even bat an eyelash. I gave it for stars just because I will change a few things nest time. It could be a tiny bit moister for me but I did only have skim milk to use which didn’t help. So next time I might add some sour cream or coconut cream to the batter or use coconut milk instead of milk. And the glaze worked great but next time I will put it on a rack and pour over. I put it on the plate and the glaze went everywhere and it wound up sitting in a pool of sticky glaze that went everywhere!! Live and learn. But this was an amazing from scratch cake. I have a white cake that you make into a coconut cake I think I like this better.
So moist and delicious! I substituted coconut milk, as another reviewer suggested, and added a tiny bit of salt. I didn’t have anything to measure the 3.5 oz of shredded coconut so I used a 1/2 cup in the batter. Made cupcakes with them and used a coconut cream cheese frosting. Oh man, I’m in love. Yay- a new favorite!
I did not care for this at all. It may have been me more than the cake. This made me realize that, although I love pound cake, when it comes to coconut I really like the regular cake version better.
Followed the recipe exactly but this cake did not turn out well. It had a rubbery quality and unfortunately could not even serve it for my Christmas brunch. Not sure what could have gone wrong.
Love this cake! The glaze makes it so moist with a crunchy topping!
I followed the recipe exactly, and should have read the reviews first. There wasn’t as much of the coconut taste as I would have liked. Mine also came out somewhat hard on the outside, and was crumbly.