52 - Thirty Seven

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

·         12 teaspoon baking powder

·         12 salt

·         1 cup buttermilk

·         1 cup flaked coconut, unsweetened

·         1 cup pecans, chopped

·         GLAZE

·         12 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!


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