Cake

212K views · 22K reactions | My Gran Gran Helen's Coconut Pineapple 🍍 Pound Cake 🥥 | By Sofana B Sharper | My grand grand Helen always has some sort of coconut cake out around the holiday season. My favorite is her Coconut Pineapple Pound Cake and to make it, you're going to need four sticks of softened butter. Now, I use salted. You can use unsalted if you want, doesn't really make a difference and to that, we're going to add three cups of sugar and we're going to cream this cream cream this butter and sugar until it's light and fluffy. To add to that, we're going to have six large room temperature you want to add them in one at a time or two at a time with a hybrid fall in the bowl it'll be okay but room temperature eggs six of em we're going to add them gradually add them in scrape it after each addition now I have 1/ 2 a cup of buttermilk here and to that I want to add a teaspoon of vanilla extract also want to add a teaspoon of coconut extract and I'm also going to add like 1/ 4 teaspoon of rum extract now you want to be careful with that rum extract because it is a little strong and then going to set that to the side and start adding our flour. All in all, we're going to use three and a half cups of cake flour and we're going to use a teaspoon of salt. Now, to your buttermilk, you want to add a half a cup of crushed pineapple with the juice and so now you have like a cup of liquid and you going to take that liquid and alternate it with your flour. So, it's three and a half cups of flour alternate with the one cup of liquid which is the buttermilk and pineapple mixture. Once you get cake batter completed. You going to add it to your prepared pan. I actually buttered and floured my pan and it baked in a a preheated 325 degree oven for about an hour and 25 minutes could be a little bit more depending on your oven. So, our 25 minutes give or take. You going to have to check it and I made a pineapple cream cheese icing for this. The pineapple cream cheese icing is so to make the pineapple cream cheese icing you need one block of softened cream cheese one8 ounce block to that you going to cream it with three cups of powdered sugar and then you want to add to that about a/ 4 to a/ 2 a cup of the crushed pineapple with the pineapple juice and you blend that together and that's your icing and then you just going to cover this with toasted coconut or regular coconut happy baking

220K views · 715 reactions | I make a pecan pie in the crockpot (so good) | I make a pecan pie in the crockpot (so good) 🎬This video was produced by Network Media and Olivia | By Rick's Funny Friends - Worldwide | Facebook

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2.4M views · 4.4K reactions | Bakery Style Pound Cake Recipe | Vanilla Pound Cake Recipe | Bakery Style Pound Cake Recipe | Vanilla Pound Cake Recipe | By Our Recipe | Facebook

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3K views · 20K reactions | Butter Pound Cake • Ingredients -2 sticks unsalted butter, softened to room temperature -1 stick butter flavored shortening -2 3/4 cups white granulated sugar -1/2 cup buttermilk, room temperature -11/2 tsp vanilla extract -1 tsp butter extract -6 large eggs, room temperature -3 cups all purpose flour -1 tsp salt 1/4 tsp baking powder Bake Temperature: 325 F Bake Time: 1 hour & 15 minutes Pan: 10-12 cup bundt pan Instructions: 1. Preheat oven to 325 F. 2. Add flour, baking powder and salt to a bowl, mix and set aside. 3. To another bowl, add your butter and shortening. Cream/ whip together for 2-3 minutes until smooth. This will create air that will help aid cake to rise. 4. Add your room temperature buttermilk, vanilla extract, and butter extract. Mix. 5. While mixing, slowly add in your 6 large room temperature eggs. Mix until combined, meaning... DO NOT OVERMIX! Sift in your dry ingredients and mix until combined. 6. Scrape the sides of your bowl to insure nothing is left behind! 7. Generously spray your 10-12 cup bundt pan with a nonstick flour based baking spray. 8. Scoop your batter into your bundt pan. This will help spread the batter evenly throughout the pan. Spread around the pan to smooth out top. 9. Bake at 325 F for 1 hour and 15 minutes until a knife or toothpick comes out clean. 10. Take out of oven and let cool in pan for 30-40 minutes before transferring to a cake dish. 11. Transfer to cake dish. Let cool completely or dive right into this delicious buttery, butter pound cake that is the right amount of crumb and moistness : : 🎥:@zeetheintrovert ➡️:Follow @foodstagramafrica for daily dose of irrestible recipes 🤤 💬: Comments with your take on the recipe, would you be trying this? 🏷️: Tag a foodie friend #foodstagramafrica | FoodstagramAfrica

41M views · 302K reactions | Bake away the blues with these clever baking hacks! 🎉🎂🤗 | Bake away the blues with these clever baking hacks! 🎉🎂🤗 | By So Yummy | Facebook

Scarlet - Cream Cheese Pound Cake 🍰 Ingredients: 1 cup butter, softened 8 oz cream cheese, softened 3 cups all-purpose flour 3 cups sugar 6 large eggs 1 tsp vanilla extract ½ tsp almond extract ¼ tsp salt Directions: Preheat oven to 325°F (165°C). Grease and flour a bundt pan. Cream together butter, cream cheese, and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla and almond extract. Gradually add flour and salt, mixing until smooth. Pour batter into the pan and bake for 60-70 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. | Facebook

The Best Holiday Cookie and Candy Recipes | Handy measurement chart for your recipes. | Facebook