Coconut Pound Cake

Indulge in a Symphony of Coconut and Nutmeg in Every Bite

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Prep Time: 30 minutes | Cook Time: 25-30 minutes | Total Time: 55-60 minutes | Frosting Preparation Time: Additional 15-20 minutes | Serves: 12-15 Servings

Welcome to a world where the luscious essence of coconut meets the warm embrace of nutmeg. In this exquisite recipe, we present to you a Coconut Pound Cake like no other. It's a dessert that transcends the ordinary, boasting layers of rich, coconut-infused cake adorned with a subtle hint of nutmeg's spicy allure. Whether you're celebrating a special occasion or simply indulging in the sweet pleasures of life, this Coconut Pound Cake is your ticket to a remarkable taste adventure. So, grab your apron and let's dive into the art of baking this delectable masterpiece, exclusively at Nutmeg.Cafe.

Ingredients:

• 2 cups sugar

• 1/2 cup softened butter

• 5 eggs, separated

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon nutmeg

• 1 cup buttermilk

• 2 cups shredded coconut

Frosting:

• 1/2 cup softened butter

• 8 oz softened cream cheese

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

• 2 cups shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and generously grease and flour three 9-inch round cake pans.

2. In a large bowl, use an electric mixer to cream together the sugar and softened butter until the mixture becomes light and fluffy. Gradually add the egg yolks one at a time, and stir in the vanilla.

3. In a separate bowl, combine the flour, baking soda, salt, and nutmeg. Stir this dry mixture into the batter alternatively with the buttermilk. Then, gently fold in the shredded coconut.

4. In another bowl, whip the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the batter. Divide this batter evenly among the prepared cake pans.

5. Bake for 25-30 minutes in the preheated oven. To check for doneness, insert a toothpick into the center of the cake; it should come out clean when it's ready. Once done, remove the cakes from the oven and allow them to cool on wire racks.

6. For the frosting: In a medium-sized bowl, combine the softened butter, cream cheese, powdered sugar, and vanilla extract. Beat until the mixture becomes smooth. Then, gently fold in the shredded coconut.

7. Frost the cooled cakes, and stack them on a serving plate. Apply frosting to the top and sides of the stacked cakes.

Prepare to embark on a culinary journey that marries the rich flavors of coconut with the subtle warmth of nutmeg. Each velvety bite of this Coconut Pound Cake is a harmonious balance of sweet and spice, making it a delightful treat for special occasions or simply to satisfy your craving for something extraordinary. For more delectable creations like this, visit Nutmeg.Cafe and unlock a world of culinary wonders. Enjoy every slice of this coconut-infused masterpiece; it's a true testament to the art of baking.