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 cups sugar
- 5 eggs
- 1/2 tsp. lemon extract
- 1/2 tsp. vanilla extract
- 3 Tbs. pure unsweetened coconut milk
- 3/4 cup unsweetened shredded coconut
- 1 tsp. finely grated lemon zest
For the glaze:
- 1/2 cup water
- 1 Tbs. fresh lemon juice
- 2/3 cup sugar
- 1/3 cup fresh mint leaves
To make the cake, over a sheet of waxed paper, sift together the flour and salt. Set aside.
In the bowl of an electric mixer fitted with the 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, add half the flour mixture, then the coconut milk, then the remaining flour mixture. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, stir in the coconut and lemon zest.
Spoon the batter into 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 just 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 before serving. Serves 16.
Flo Baker, Author, Sweet Miniatures (Chronicle Books, 2000).