I picked up a new cookbook recently, Relish by Daphne Oz. I was suddenly inspired to find a delicious, moist pound cake recipe. Daphne’s recipe for Coconut Pecan Pound Cake is below. This version (minus the coconut and pecans) tasted good, although not as moist as I anticipated. It may have been the oven at The Diner, hence the pound cake quest begins!
Coconut Pecan Pound Cake
by Daphne Oz
Servings10, Yield 1 cake
· 4 eggs
· 2 cups sugar
· 1 cup unsalted butter
· 3 cups flour
· 1⁄2 teaspoon baking powder
· 1⁄2 salt
· 1 cup buttermilk
· 1 cup flaked coconut, unsweetened
· 1 cup pecans, chopped
· 1⁄2 water
· 2 tablespoons salted butter
· 1 cup sugar
· powdered sugar, for dusting
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, combine eggs, sugar and butter; beat with an electric mixer until light and fluffy, approximately 3 minutes.
3. Combine flour, baking powder and salt in a separate bowl.
4. Add flour mixture to batter alternately with buttermilk, in 3 parts; mix gently until just moistened.
5. Stir in coconut and pecans.
6. Pour batter into a pound cake mold (loaf shaped pan).
7. Bake for 60 minutes or until a knife inserted in the center comes out clean.
8. For the glaze:.
9. Five minutes before cake is finished baking make the glaze.
10. Combine water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes.
11. Slowly pour half the syrup over the cake (bottom), invert onto a serving plate and pour remaining syrup over the top.
12. Dust with powdered sugar.
13. Let stand for 10 minutes and eat warm!