The Naked Lemon Coconut Layered Pound Cake

 

So, it’s Spring…better yet, it’s Easter Sunday…one of my family’s favorite holidays. Mama always made us a coconut cake in the shape of a bunny rabbit, dyed eggs for the Sunday egg hunt up to Papa’s house, chocolate eggs, candy, candy, and more candy in our Easter baskets which sat beautifully on the table waiting for us to complete our Easter  dinner. I will tell you Easter is no fun unless you are a kid, have kids or there are kids around! So, today was quite quiet for me  since none of these factors were around me….it was just a quiet Easter Sunday for me in 2014.

The Naked Cake

This is a lovely buttermilk based layered pound cake. I mixed fresh and sweet dried coconut on the outside. I don’t ever put coconut inside the batter because it dries out the cake. This layered look is called a naked cake. It’s one of the latest cakes for celebrations or wedding cakes adorned with an abundance of luscious fresh fruits.Why  the name  naked? Because of the lack of traditional all over icing/frosting. It’s a rustic looking cake…I just love it! Enjoy! Call to order one for your next special occasion.

COPYRIGHT © 2014 by Cheryl D. Sorrells–All rights reserved. No parts of this blog may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the author, Cheryl D. Sorrells. Inquiries should be addressed to Cheryl D. Sorrells @ cheryl.bakes@yahoo.com

My Lemon Coconut Pound Cake….Simple Yet, Complex in Flavor

My Lemon Coconut Pound Cake is Simple, Elegant, and Delicious

It’s been a while since I’ve blogged because I’ve begun to work on my own formulas for my cakes so, that one  day I can publish them. When you’re in a business you can never be complacent. My moments are filled with ideas which have to be tested. Anyway, those  people who follow me on Facebook recall that last week I sent a pound cake to my beloved Grandma Ruth…She loved the cake–she is one of my best critics. In fact, she’ll tell me the  truth–regardless. Actually, that pound cake was a concoction I came up with on the spot. I’d never tasted except in a small test cake I made right before I shipped it to her.

So, although I was tired from the week–late last night I decided to try replicating this recipe with the full glaze effect in one of my decorative cake pans. “The Swirl” cake pan was the one I used here in this picture. Do you like it? I really do. Many of my customers request simple, plain pound cake. And I think they’re on to something….Simple is best. Yet, while I love simple, I don’t like “one note wonders.” This cake is rich with a blend of milks such as evaporated milk, buttermilk and coconut milk. It also, contains cream cheese, unsalted butter, fresh lemon, organic coconut extract, homemade vanilla, fresh lemon zest, and homemade lemon extract. The result? A cake texture that is sooooooo moist. In addition,  it has a simple sugar lemon sugar glaze,as well as, a finishing glaze made with more lemon and coconut and more butter. It’s lots of work but it produces a luscious flavor….Did I mention moistness??? Oh, boy, this cake is divine! My son’s reaction upon tasting: “Mama, this cake is good….really good!”(emphasis on “really”) like one of those things you contemplate on. …how to escape its goodness or how to enjoy without adding more pounds….or how many miles to run this slice off?….Really.

 

COPYRIGHT © 2014 by Cheryl D. Sorrells–All rights reserved. No parts of this blog may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the author, Cheryl D. Sorrells. Inquiries should be addressed to Cheryl D. Sorrells @ cheryl.bakes@yahoo.com