Coconut Cream Pound Cake with Toffee Crunch Topping

Ever since making that Coconut Cake with Coconut Buttercream Frosting a couple of weeks ago, I haven’t been able to get coconut off of my mind. Today I wanted something a bit less labor intensive, and, being in the mood for pound cake, came up with this creation, using my wonderful new Nordic Ware loaf pan. I call this Coconut Cream Pound Cake with Toffee Crunch. Marvelous with a morning cup of coffee, but frankly, it’s just plain suitable anytime of the day.

Coconut Cream Pound Cake with Toffee Crunch Topping

½ c. unsalted butter, softened
½ pkg. (4 oz.) cream cheese, softened
1½ cups granulated sugar
3 large eggs
1 t. coconut extract
1 t. vanilla extract
1 c. all-purpose flour
¾ c. cake flour
¼ t. baking powder
1 c. flaked coconut

Preheat the oven to 325° F. Spray a 9” x 4” loaf pan with Baker’s Joy; set aside

In the work bowl of a stand mixer, cream butter and cream cheese until well blended, 3 minutes. Add sugar, and beat until light and fluffy, 7 minutes.

While mixer is running, take this opportunity to place coconut into a food processor and pulse 5 to 6 times; set aside. To the mixer contents, beat in eggs one at a time; stir in coconut and vanilla extracts. With mixer on low, beat in flour and baking powder just until moistened. Fold in chopped coconut.

Spoon batter into the prepared pan and bake for one hour, or until knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Coconut Glaze

½ c. sifted confectioners' sugar
1 T. half-and-half
¼ t. vanilla extract
1/8 t. coconut extract
¼ c. crumbled Wickedly Prime Toffee Coconut Cashews

Whisk together all ingredients except cashews. Drizzle over top of cake. Sprinkle cashews over glaze before it sets.