Coconut Cranberry Pound Cake

This Coconut Cranberry Pound Cake is a fun and festive way to celebrate the season!

This Coconut Cranberry Pound Cake is a fun and festive way to celebrate the season!T-2 weeks until Christmas.  Wait, when did that happen?  Oh yeah, probably while we’ve been hunkered down taking care of Robbie.  He was born on Nov. 19, so he’s just now hitting 3 weeks old.  I’m sure some pictures of him dressed as Santa Claus will show up soon, but for now, he’s taking a nap.  Babies love taking naps!  And Daddies love when babies take naps!

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!)

This Coconut Cranberry Pound Cake is a fun and festive way to celebrate the season!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.

This Coconut Cranberry Pound Cake is a fun and festive way to celebrate the season!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?)

This Coconut Cranberry Pound Cake is a fun and festive way to celebrate the season!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.

This Coconut Cranberry Pound Cake is a fun and festive way to celebrate the season!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!

This Coconut Cranberry Pound Cake is a fun and festive way to celebrate the season!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.

Cheers!

This Coconut Cranberry Pound Cake is a fun and festive way to celebrate the season!

Coconut Cranberry Pound Cake

This Coconut Cranberry Pound Cake is a fun and festive way to celebrate the season!
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 1 hour
Refrigeration Time: 8 hours
Total Time: 9 hours 25 minutes
Servings: 12 servings
Calories: 508kcal

Ingredients

For the Cake

  • ¾ cup unsalted butter, softened
  • cups sugar
  • 4 large eggs room temperature
  • ¼ tsp salt
  • 1 tsp baking powder
  • cups all-purpose flour
  • cup sour cream
  • cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup coconut flakes plus more for garnishing
  • ½ cup fresh cranberries halved

For the Frosting

  • ½ cup unsalted butter, softened
  • 2 cups confectioner’s sugar powdered sugar, sifted
  • ¼ teaspoon salt
  • 2 tsp vanilla extract
  • Tbsp milk

For the Sugared Cranberries

  • 1 cup sugar
  • 1 cup water
  • 1 cup cranberries
  • ¼ cup superfine sugar

Instructions

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.

To Garnish

  • 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.
Thank you for supporting the brands that support Spiced!

Spiced® is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that spicedblog.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

31 Comments

    1. Thank you so much for the kind words, Kathy! I seriously need to use cranberries more often. Oh, and the leftover liquid from making the sugared cranberries is excellent for holiday mocktails and cocktails. Yum! Baby Santa coming up soon…as soon as I get him into a clean outfit for more than 5 minutes. 🙂

  1. Dude – THIS cake is a show-stopper, jaw-dropper, drool-inducer, and most importantly Atlanta-bound – right? 🙂
    Seriously – your folks are fabulous for helping y’all make the transition into parenting and this cake is such a sweet way to show your appreciation David! Looking forward to those pics of Santa Spiced Robbie!
    Hope y’all have a wonderful weekend my Upstate NYC, future-bakery-owner, friend!

    1. This cake is most definitely Atlanta-bound, Shashi. Kinda like that Simon and Garfinkle song, Homeward Bound. This cake is definitely singing Homeward Bound as it makes it’s way from bus station to bus station on it’s trip to the A. 🙂 Robbie pics coming soon…as long as I can get him to stay in a clean, Christmas-inspired outfit for more than 5 minutes. Haha! Hope you and Lil are having an awesome weekend. Oh, and I will never own a bakery. I have a long story there I’ll share when we hang out one day! 🙂

    1. Thank you so much, Tamara! I had a blast making this cake. And yes, this pan is definitely a good addition to a baking supply closet. I’m totally thinking I want to make my go-to banana bread in this tube pan next time. Just for something different, ya know? Hope you’re having a great weekend!

  2. David! This cake has my attention! Coconut and those sugared cranberries are so festive! Now I have to go back to the store for cranberries. For a number of reasons I did not get my birthday carrot cake made, but now that I see this… 🙂 Have a fun weekend!

    1. What?? You didn’t get your birthday carrot cake? Wait…that means your birthday is almost here…or here? Happy birthday, my amazing Tennessee friend! 🙂 May the cake gods send you lots and lots of carrot cake and maybe a slice of this coconut cranberry cake, too! Hope you’re having an awesome weekend!

    1. Pound cakes are one of my all-time favorites, Kevin! I think it’s because my mom used to always bake pound cakes when I was a kid…and I loved ’em. So they totally bring back good memories now when I bake pound cakes. This was the first time I had frosted one, though, but Laura said I should do it every time now! I’m thinking you could slightly alter this one and use something else instead of coconut? Hope you guys are having a great weekend!

    1. Let’s go to our respective grocery stores and buy all of the cranberries, Jeff. Every single bag. Then we freeze them and unload cranberry-inspired recipes for the rest of the year. Sound like a plan? It could be our little way of sharing the cranberry love!

      1. We think so much alike, David. I alway do this around Christmas time, fearing that I won’t be able to find even frozen bags at the store later in the year. And cranberries could care less about being frozen. I like to make fresh cranberry sauce in early summer, and serve it with pork or chicken. Seems so exotic in summner!

    1. Thank you so much, June! Pound cake is a classic comfort food for me, but I think this is the first time I’ve frosted one. And it definitely won’t be the last. Hope you had an awesome weekend! 🙂

    1. I agree, Johlene! At first, I was thinking…man, do I really need yet another baking pan? But the answer is most definitely yes! That ring mold pan totally brings a new aspect to baking…and I’m thinking my classic banana bread baked in a ring mold pan would be pretty cool. Guess I need to bake some more, huh? 🙂

    1. Thank you so much, Dannii! That was the vision in my head…and I’m glad it translated moderately well to the final product. And now that I’ve written these 2 sentences, I think I need a nap. 🙂

  3. David, there’s a huge hole in your cake! Someone might have tried it. I bet it might have been Robbie while your were making your grocery. But I wish I could say I had done that. Well, If that had been me, you wouldn’t have had any cake. Probably. Just one huge hole, haha. By the way, I’m going to need sugar coated cranberries for my recipe next weekend too. And needless to say, awesome idea (and whole…I mean cake)!

    1. I can’t believe someone would put a hole in my cake…how rude! You claim it wasn’t you, but I think that hole has your name all over it, Ben. Have fun making the sugared cranberries…they are crazy easy, but they just take a bit of time. And make sure to save the soaking liquid to use for holiday drinks!! (It’s basically cranberry flavored simple syrup…)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating