Monday, August 01, 2011

Magazine Monday #82: Pumpkin Coconut Pound Cake

In addition to having a lot of frozen rhubarb on hand to use up before I move at the end of September when I move to the coast, I also have a ton of pumpkin in the freezer I really don't want to go to waste, either. I have a lot of pumkin recipes kicking around, and this one I have had in my binder for a few years; it's from Cooking Pleasures Magazine, which I used to get with my membership in the Cooking Club of America. I let my membership to this lapse a few years ago because it was getting too expensive with all my other various subscriptions (which have also gone by the wayside by now, too) but I still have quite a few recipes I've saved I want to try.

I made this last week and gave it to some family members to eat; I certainly didn't need an entire cake hanging around my house, especially as it was my birthday and I knew I was going to have lots of leftovers from my celebration (more about that later). I did take one slice, however, just to taste. I'll give you my critique after the recipe! Originally, this recipe is accompanied by a creamy vanilla sauce, but I didn't do that. I also didn't add the pecans as I had just used mine up in another project.

Pumpkin-Coconut-Pecan Pound Cake, from Cooking Pleasures Magazine

1 cup butter
2 cups sugar
4 eggs
1 can (15oz) pumpkin puree (I used 2 cups of my own pumpkin puree)
2 tsp vanilla extract
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup sweetened flaked coconut (I used unsweetened)
1/2 cup chopped pecans

1. Preheat oven to 350F. Grease & flour a 12-cup bundt pan. In a large bowl, beat the butter until light & fluffy. Beat in the sugar until light & fluffy. Add eggs one at a time, beating well after each addition. Beat in pumpkin & vanilla until well combined. Mixture will look curdled.

2. In another bowl, whisk together the dry ingredients. At low speed, slowly add them to the wet ingredients. Fold in coconut & pecans.

3. Spoon into prepared pan & bake...about an hour or so, or until done.

4. Cool & serve!

Now I really liked the combination of pumpkin & coconut. I love both flavours and they work well together. But this cake wasn't super pumpkin-y, which was disappointing. The colour was a bit pale. I also over-baked this slightly, so it was a bit dry. My bad for sure. The taste was good and I would try this again, just perhaps with a bit more pumpkin in it and I'd be a little more careful with the baking time.

If you make it, let me know how it goes!

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