A treat that's rich yet frosting-free

February 24, 2010|By Julie Rothman | Special to The Baltimore Sun

Hope Dailey of Sykesville wrote in on behalf of a friend about a recipe for coconut pound cake. She said her friend's mother-in-law made this cake with lots of eggs, butter and frozen coconut and she thinks it may have been a Southern recipe. Dotty Rather of Knoxville, Tenn., sent in a recipe for coconut cream cheese pound cake, which she said came from an older issue of Southern Living. The cake is rich, dense and delicious. It is rife with coconut flavor and needs no frosting or glaze.

Requests
•Judy Schwalben of Santa Rosa, Calif., is looking for the recipe for a dessert she made "eons ago" that she thinks was called Danish apple dessert. It was made with applesauce, condensed milk, lemon rind, separated eggs and bread crumbs.

•Nancy Hawkins from Oliver Springs, Tenn., is looking for a recipe for a chocolate cake called "Aussie dump cake." She said the cake was actually just dumped out of the pan and was a mixture of gooey melted chocolate and cake.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278, or e-mail recipefinder@baltsun.com.

Coconut Pound Cake
Makes: 10 servings

1/2 cup butter, softened
1/2 cup shortening
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (6-ounce) package frozen coconut, thawed
1 teaspoon vanilla extract
1 teaspoon coconut flavoring

Cream butter, shortening and cream cheese together in a bowl. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition, then add vanilla extract and coconut flavoring.

In another bowl, sift flour, soda and salt together. Add dry ingredients to creamed mixture, stirring until blended. Stir in coconut. Pour batter into a greased, floured 10-inch tube pan. Bake in a preheated 325 degree oven for 1 1/2 hours or until toothpick tests clean. Cool in pan for 10 to 15 minutes. Turn out of pan and cool on a wire rack.

Nutrition information
Per serving: 730 calories, 36 grams fat, 19 grams saturated fat, 96 grams carbohydrates, 10 grams protein, 2 grams fiber, 176 milligrams cholesterol, 251 milligrams sodium

Note: Nutritional analyses in today's Taste section were conducted by registered dietitian Jodie Shields unless otherwise stated.

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