I’ll keep this short, since its Sunday night and all..

Last night, I was left to my own devices. What is a girl to do when all alone?
Why, bake up some delicious treats, of course!

And considering I’ve recently inherited a 5 gallon drum of dessicated coconut, I figured I might as well make good use of it.
You see, if I’ve learned one thing from my mom, its to collect large amounts of certain ingredients, and then, almost at once, to dispose of them.

Her manner of disposal is quite different than mine, considering I, personally AM her manner of disposal. Yep. This 5 gallon drum of coconut? From my mom. What she was planning on doing with a 5 gallon drum of coconut in the first place? I don’t even think she could answer that question. Not that I’m complaining. I love coconut. I see this as a challenge, and I’m gratefully accepting it.

But what is my manner of disposal?
Thats where the delicious treats come in.

So last night, I cooked up a recipe for a thick, luscious, moist and flavourful pound cakeneverbashfulwithbutter.comhttp://www.neverbashfulwithbutter.com. Among the usual suspects, the ingredients include a cup and a half of those miscellanious milk chocolate chunks we talked about last week, an entire can of coconut milk (which I managed to collect along with a half dozen more cans from a sale at trader joes) and yep… you guessed it. 2 whole cups of dessicated coconut.

The result was a tasty tasty rich, moist and above all, addictive, loaf of Chocolate chunk Coconut pound cake.

Look at the delicious exterior. A pound cake just isn’t a pound cake without a crack down the center.
Ask around. Its true.

A few slices off the loaf.
This isn’t a cake for people who like thin slices, nope. The coconut pretty much makes that impossible.

..but you wanted a big slice anyways, didn’t you?

Just look at that pillowy cake..

..Soft enough you could just lose yourself inside of it..

What could make this taste even better?

A healthy helping of raspberry preserves. If you’ve ever had a tiger tail, then you can imagine what this tastes like.. raspberry, coconut, chocolate and tasty moist pound cake?

Best midnight snack ever.

Or, breakfast the morning after. Just don’t tell my husband.

He thinks I saved the first slice for him.
*smile*

The coconut milk makes this recipe SO moist, and the flavours really work well for a nice summertime treat.

This is adapted from an old southern farmhouse recipe, given to me by a childhood friends mom. They’re from Louisiana. there is no telling where this recipe came from.

You’ll need-

6 eggs
1 cup butter
3 cups sugar
3 cups flour
1/2 tsp. baking powder
1 can (14 oz) coconut milk (not light)
2 cups dessicated coconut
1/2 cup chocolate chunks or chips

(milk or water for thinning)

Combine and cream well the butter and sugar. Add one egg at a time and beat well until all 6 are added. Add coconut milk and flour alternately until thoroughly mixed. Add baking power and beat well. If the mixture is “too thick” or thicker than regular cake batter, add a few tablespoons of milk or water to thin it to the right consistancy. Fold in chocolate and coconut.

Prepare 2 non-stick 9″ loaf pans with baking spray or butter. Pour batter into each pan until half full. Bake at 350 for 35-45 minutes, or until a toothpick comes out clean.

If after 30 minutes the outside of the cake gets too dark but the inside of the cake is still soggy, cover with tin foil and reduce temperature to 300 until the cake is done, when a toothpick comes out clean.

And that’s it! Let the cake cool for a few minutes before slicing, you can eat it hot with some jam or wait until its cooled, and you can really taste the coconutty flavour.

-A.

This entry was posted on Saturday, March 1st, 2008 at 1:53 am and is filed under May 2007. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.