A delicately flavored coconut cake swirled with red and green colors topped with a glaze and Christmas sprinkles.
Course:
Dessert
Cuisine:
American
Keyword:
christmas themed food, tie dye pound cake
Servings: 10slices
Author: Beth Klosterboer
Ingredients
Coconut Cake
1box white cake mix15.25 ounce size
3egg whites
¼cupwater
1 ⅓cupscoconut milk, well shaken and stirred(from a 14-ounce can, reserve rest for frosting)
½cupsweetened coconut
red and green food coloring
Coconut Glaze
1 ½cupspowdered sugar
2tablespoonscoconut milk,plus more if needed
½teaspooncoconut extract
Instructions
Coconut Pound Cake
Preheat oven to 350 degrees (325 for dark non-stick pans)
Spray at 9 inch by 5 inch loaf pan with non-stick baking spray.
Combine cake mix with egg whites, water and coconut milk.
Beat on low for 30 seconds, then beat on high for 2 minutes.
Finely chop the coconut, using a mini food processor or knife.
Fold coconut into cake batter.
Divide batter in half.
Divide one half of the batter into equal parts and pour into two bowls.
Color one red and one green.
Pour red batter into a pastry bag and green into another bag.
Spoon ½ cup of the white batter into the loaf pan and brush it around the bottom and up the sides of the pan.
Pour the remaining white batter into a large pastry bag.
Pipe a small amount of green batter in a squiggly pattern into pan.
Pipe on some white squiggles then some red.
Repeat creating layers of green, white, red, then white squiggles until all the red and green batter is gone.
Pipe on the remaining white batter and smooth out the top.
Tap the loaf pan on the counter a few times to remove big air bubbles.
Bake the pound cake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes in the pan, then turn it out onto a cooling rack and allow it to cool completely.
Coconut Glaze
Stir the powdered sugar, 2 tablespoons coconut milk, and coconut extract together. Stir in more coconut milk, if needed, until you have a nice thick, yet pourable glaze.