HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Pasta, Risotto and You

By Nancy Caivano

 

Grilled Coconut Pound Cake
with Kahlua Spiced Peaches
and Coconut Whipped Cream

Serves 6—8

 

For cake:
Cooking Spray
1 cup vegetable oil
2 cups sugar
5 eggs
1/2 cup milk
2 cups self-rising flour
1 tbsp vanilla extract
2 tsp coconut extract
1 cup sweetened, flaked coconut

For glaze: 1-1/2 cup sugar
3/4 cup milk
1/2 cup butter
1 tsp vanilla extract
1 tsp coconut extract

For peaches:
8 large peaches
1/2 cup Kahlua
1/2 cup brown sugar, packed
1/2 cup white wine vinegar
2 cinnamon sticks
3 tbsp butter
1 tbsp orange zest, julienne
1 tbsp lemon zest, julienne

For coconut whipped cream:
1 pt. heavy cream
1 tbsp vanilla
1 tbsp coconut extract
1/2 cup powdered sugar

For grilling:
1/2 cup melted butter
Sugar for sprinkling

 

Method:
For cake:
Spray a bundt pan well with cooking spray. Heat oven to 350° F.

Mix together oil and sugar. Add eggs, one at a time, beating well after each addition. Add milk and flour and beat well. Stir in extracts and coconut; mix until combined.

Bake in 350° oven for 1 hour. Cake should be golden brown.

Just before cake is done, prepare glaze—mix all ingredients in a small saucepan; bring to a boil. Remove cake from oven and punch holes in cake (use an ice pick or a thin knife). Pour hot glaze over cake. Allow cake to set in pan for about 15 minutes. Before removing cake from pan, take a thin knife and run around cake to separate cake from pan.

For peaches:
Dip peaches into boiling water for 1 minute. Plunge into ice water, remove skins, halve and take out stones. Put into pan with Kahlua, brown sugar, vinegar, cinnamon, butter, and zest. Cover, and cook over low heat for 30 minutes.

For whipped cream:
Combine cream, vanilla and coconut extract. Beat until foamy. Add sugar and beat to stiff peaks.

To grill and serve:
Spray grill rack well with cooking spray and preheat to medium-high heat. Brush pound cake slices with melted butter and sprinkle on both sides with sugar. Grill until well browned and toasted on both sides. Serve with peaches and coconut whipped cream.

 

Pasta Risotto and You

Recipes
 

Pasta, Risotto and You Archive

 
Kitchen Gypsy

This page created June 1999


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.