I’m a big fan of coconut. My favorite coffee is Green Mountain’s Island Coconut. It’s a seasonal coffee they sell at certain times of the year. So, since confession is good for the soul – as the season neared the end, I was like a squirrel getting ready for winter. I stored up a supply to ration out between now and the first day I can buy a new box.
But, as I said, the cause of this giddy attraction is coconut. There is nothing like the sweet, tender, flaky fruit of the coconut. It’s like snowy white heaven.
The coconut is a versatile wonder. When you see a coconut the outside belies the inside. How could the rough, dark brown hull be worth anything but trouble? Well, that just goes to show – you can’t judge a book (or a coconut) by its cover.
In addition to the delectable fruit, inside that hull is coconut milk. Today we don’t have to go through the trouble of cracking the coconut to get the inside. Just like flaked coconut we can find coconut milk in the supermarket. It will be canned and usually you’ll find two options – regular and lite. I use lite most of the time. We won’t even discuss the wonders of coconut oil today.
I’m also a big fan of easy – especially if it’s good. I had seen a recipe for a coconut pound cake I knew I would be making soon than later. The sooner was about two days ago.
And, as usual I made a couple of changes. I used lite coconut milk instead of the regular and I used Mexican vanilla in the cake and to make a glaze for the cake.
If you haven’t used Mexican vanilla, run, don’t walk to the nearest location where you can purchase it – that may very well be the internet. I was introduced to Mexican vanilla by a sweet high school friend who now lives in Texas. It’s smooth, rich flavor has made it one of my new favorite ingredients.
This recipe mixes up fast and when you’re finished you have a great cake to have with a cup of coffee – make mine Island Coconut.
Coconut Pound Cake with Mexican Vanilla Glaze
1 box French vanilla cake mix
1 small box instant coconut cream pudding
4 large eggs, beaten
1 cup lite coconut milk
1/3 cup vegetable oil
1 teaspoon Mexican vanilla
1 cup Baker’s coconut
1. Preheat oven to 350°. Grease and flour a 10 inch tube pan or Bundt pan.
2. Combine all the ingredients except the coconut in a large mixing bowl.
3. Mix at medium speed for 2 minutes.
4. Fold in coconut.
5. Pour into prepared pan and bake 45 – 55 minutes or until toothpick inserted in center comes out clean.
6. Cool in pan for 25 minutes. Remove from pan and invert onto a plate. Drizzle with Mexican Vanilla glaze.
Mexican Vanilla Glaze
1 cup confectioner’s sugar
1 teaspoon Mexican vanilla
1 tablespoon + 2 teaspoons half & half
1. Mix all ingredients until glaze is thin enough to be able to drizzle.
2. Drizzle desired amount over top of cake.
© 2013 Beverly Hicks Burch All Rights Reserved.