Christmas Tie-Dye Pound Cake
A delicately flavored coconut cake swirled with red and green colors topped with a glaze and Christmas sprinkles.
christmas themed food, tie dye pound cake
Beth Jackson Klosterboer
box white cake mix
15.25 ounce size
coconut milk well shaken and stirred
from a 14 ounce can, reserve rest for frosting
red and green food coloring
plus more if needed
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 1/2 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.
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.
Christmas Tie-Dye Pound Cake https://hungryhappenings.com/christmas-tie-dye-cakes/