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Easy, versatile and divine! Here, traditional pound cake gets jazzed up with the creamy tropical flavor of GOYA® Coconut Milk, instead of regular milk. But that’s not the only exciting twist: each bite of this heavenly cake comes with delicious traces of coconut shavings and chopped dried apricots. Or, replace the apricots with your favorite dried fruit! The coconut flavor pairs well with so many of them. Finally, a decadent mix of powdered sugar, coconut and lemon rind is blended together to create a bright-tasting glaze.
packed dried apricots (about 10)
(2 sticks) GOYA® Unsalted Butter, softened
large eggs, lightly beaten
stirred GOYA® Coconut Milk
plus 2 tbsp. sweetened shredded coconut, divided
Grated rind of ½ lemon
For the Cake:
Preheat oven to 350°F (325°F for dark finish pans). Grease and flour 10-inch Bundt or tube pan. Combine apricots and 1/4 cup water in microwave-safe dish. Microwave at full power for 1 minute. Set aside for 10 minutes to plump; finely chop.
Whisk together flour, baking powder, allspice and salt in medium bowl. Beat butter, sugar, extract and one egg with electric mixer in large bowl until blended. Beat in remaining eggs, one at a time until blended. Beat on high speed until light and fluffy, 3 minutes, scraping down sides occasionally.
On lowest speed, alternately add flour mixture and coconut milk in 3 additions, scraping down sides of bowl as needed. Beat in 1 cup coconut and apricots on lowest speed, just until combined. Spoon into prepared pan and spread level.
Bake just until top springs back when touched in center and cake begins to pull away from pan, 55 to 65 minutes. Transfer pan to wire rack to cool for 10 minutes. Invert onto wire rack and set over waxed paper or plastic wrap.
For the Glaze:
Stir together sugar, coconut milk and lemon rind in medium bowl until blended. Brush over cake while still warm, using up all the glaze. Sprinkle top with remaining 2 tablespoons coconut.
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