This Coconut Cranberry Pound Cake is a fun and festive way to celebrate the season!
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I took advantage of one of these recent naps to run out to the grocery store. My wife’s parents have been awesome enough to come and stay with us for a while as we figure out this whole parenting thing. Since we are smack in the middle of holiday season now, I wanted to bake up a fun cake to thank them for their help. (Truthfully, I am always hunting for some excuse to make a fun cake. But I truly do appreciate the baby help from family and friends!)
I had a vague idea that I wanted to make a pound cake of some sort. I was thinking it might be fun to pour some frosting on top and then cover it in coconut. Shredded coconut kinda looks like fresh snow, right? It’s like the fluffy white snow that comes with the first snow of the season. So somewhere around aisle 5, I had decided on coconut pound cake. Cool. But then I came around the corner and saw a huge display of cranberries.
Oh, cranberries. You always look so fun and festive, and I don’t use you near enough. That’s it. Coconut Cranberry Pound Cake. My mind was made up. Or was it? I remembered how easy it is to sugar cranberries. Ok, my mind was indeed made up. Coconut and fresh cranberries in the pound cake. With more coconut and sugared cranberries on top. Done.
Let me tell you, guys…this Coconut Cranberry Pound Cake is a show-stopper! I had it sitting in the kitchen when everyone came in for dinner, and it was all we could do to keep from slicing into that cake right away. (Of course, I had to stop everyone while I ran away to snap some photos. I mean, photos of a plate with some cake crumbs just wouldn’t have the same effect, right?)
Instead of going with a traditional bundt pan for this cake, I used an 8″ ring mold pan from Fat Daddio’s. Although similar to bundt pans, ring mold pans are indeed slightly different. Sure, they are both round with a hole in the center. And sure, you can bake a cake in both.
One of the key differences is that ring mold pans feature “rounder” sides than bundt pans. This gives your baked cakes a slightly different appearance, and more importantly the rounder sides make it easier to remove cakes after they are baked. We’ve all been there when half the cake stuck in the bottom of the bundt pan, right? It still tastes great…but it looks like a Frankencake.
One of the bigger advantages of a ring mold pan is that they are much smaller than a bundt cake pan. A standard ring mold pan holds about the same volume as a standard bread pan. That means you can mix things up and bake your favorite quick breads in a ring mold pan next time. A round banana bread? Say what?! Oh, and ring mold pans can also double as ice molds for the punch bowl at your holiday parties. Check out Fat Daddio’s for more fun ideas for ring mold pans!
Speaking of Fat Daddio’s, I can’t say enough about their bakeware. If you’re a long-term reader of Spiced, then you’ll know that I’ve featured their bakeware in all sorts of recipes this past year. If you’re looking for a last-minute Christmas gift (or maybe just a new gift for yourself), then I highly recommend checking out Fat Daddio’s. Their pans are available at many fine kitchenware retailers, or you can also grab ’em online at Amazon.
Coconut Cranberry Pound Cake
For the Cake
For the Frosting
For the Sugared Cranberries
- 1 cup sugar
- 1 cup water
- 1 cup cranberries
- ¼ cup superfine sugar
For the Cake
- Preheat oven to 350°F. Grease and flour an 8” ring mold pan; set aside.
- Using a countertop mixer, cream together the butter and sugar until light and fluffy (~2-3 minutes on medium-high speed).
- Add eggs one at a time, mixing on low after each addition until fully incorporated.
- In a separate bowl, whisk together salt, baking powder and flour.
- Add half of the flour mixture to the mixer bowl; mix on low until fully incorporated. Repeat with remaining flour mixture.
- Add sour cream, buttermilk, vanilla, coconut flakes; mix on low until well combined. Gently fold the halved cranberries into the batter.
- Pour batter into greased pan. Bake at 350°F for 55-57 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool at room temperature for at least 30 minutes before removing from pan.
For the Frosting
- Using a countertop mixer, beat butter on medium speed for 2-3 minutes.
- Add powdered sugar ½ cup at a time, mixing on low speed after each addition until well incorporated.
- Add salt, vanilla and milk. Beat on medium speed for 3 minutes.
For the Sugared Cranberries
- Using a small saucepan, add the sugar and water. Place pan over low heat and stir until sugar has dissolved.
- Bring mixture to a light simmer and then remove from heat.
- Stir in cranberries. Cover and refrigerate for 8 hours, or overnight.
- Drain cranberries. (Tip: Reserve this soaking liquid for holiday cocktails!)
- Place superfine sugar in shallow bowl. Add cranberries and toss until well coated.
- Spread cranberries out on a baking sheet in a single layer. Let dry at room temperature for 1 hour.
- Place the Frosting in a microwave-safe bowl. Microwave on low power for 10-12 seconds, or until frosting is just barely pourable.
- Remove cake from pan and pour frosting over top of cake.
- Sprinkle additional flaked coconut generously on top of frosting. Fill center of cake with Sugared Cranberries.
This is a sponsored post written by me on behalf of Fat Daddio’s.
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