In this recipe
Odense Almond Paste is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. Sweet coconut adds texture and delicate flavor to cookies, cakes, breads and confections.
Coconut Almond Pound Cake
20 minutes to assemble
75-80 minutes to bake
Total time: 1 hour and 35-40 minutes
- 1-7 oz box Odense Coconut Almond Paste, grated
- 1 cup sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 3 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup whole milk
|1.||Preheat oven to 325°F. Grease and flour loaf pan.|
|2.||Add grated Coconut Almond Paste, sugar and butter to a mixing bowl. Combine. Beat on high for 3 minutes.|
|3.||Add eggs, one at a time, beating well between each addition. Beat on high until light and fluffy.|
|4.||Sift flour, baking powder and salt into batter, alternately with milk. Beat on low until just combined and smooth. Do not over-mix, or cake will be tough.|
|5.||Spoon batter into pan. Bake 75-80 minutes or until a toothpick inserted in middle pulls out clean.|
|6.||Cool cake in pan on wire rack for 10 minutes. Unmold onto wire rack and finish cooling before cutting.|
After completely cooled, wrap in plastic wrap. The cake will last 3 days at room temperature or one week if refrigerated.
Wrap first in plastic and then with foil. Freeze for up to one month.