ORANGE VELVET POUND CAKE
(1 1/2) cups unsalted butter, soft (3 sticks)
(5) large eggs, room temperature
(2) tablespoons fine grated orange zest
(1/2) teaspoon baking powder
(1/2) teaspoon salt
(1) cup shredded coconut
(2 1/2) cups extra fine granulated sugar
(1) teaspoon coconut or almond extract
(3 1/4) cups all-purpose flour
(1/4) teaspoon baking soda
(1) cup orange juice
(2) tablespoons orange juice
(1) cup confectioners powdered sugar
(2) teaspoons fine grated orange zest
Preheat oven to 350 Degrees F. Butter and flour a 10″ tube or bundt pan and set aside. Cream butter until creamy, add sugar and cream further. Add eggs one at a time waiting for previous added egg to be fully incorporated. Scrape mixing bowl in between additions. Cream until light and fluffy. Add extract and orange zest. Sift together flour, baking powder, and salt. Add (1/4) of flour and combine; add (1/3) of orange juice and combine. Repeat with flour and juice until all is incorporated. Stir in coconut. Scrape batter into prepared pan and place in oven. Bake for approximately (70-80) minutes, or until center bounces back when gently pressed or an inserted toothpick comes out clean. If cake becomes too dark, cover with foil. Let sit (10) Minutes. Place a serving dish on top of baking pan and quickly turn upside down. Remove pan and cover with plastic food film. Let Cool.
FOR GLAZE: whisk together ingredients and pour on cooled cake.
This is a dense, moist Pound Cake that combines orange and coconut to create an exotic flavored dessert. The Orange Glaze adds a refreshingly tangy twist.