Coconut Cranberry Pound Cake

• Vegetarian

• Produce

  • 1/2 cup Cranberries, fresh
  • 1 cup Cranberries

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 cups Confectioners' sugar
  • 1/2 tsp Salt
  • 2 1/2 cups Sugar
  • 1/4 cup Superfine sugar
  • 3 tsp Vanilla

• Nuts & Seeds

  • 1 cup Coconut flakes

• Dairy

  • 10 oz Butter, unsalted
  • 1/3 cup Buttermilk
  • 1 1/2 tbsp Milk
  • 1/3 cup Sour cream

• Liquids

  • 1 cup Water

Found on spicedblog.com

Description

Ingredients

• 6 oz. (¾ cup) unsalted butter, softened
• 1½ cups sugar
• 4 large eggs, room temperature
• ¼ tsp salt
• 1 tsp baking powder
• 1¾ cups all-purpose flour
• ⅓ cup sour cream
• ⅓ cup buttermilk
• 1 tsp vanilla extract
• 1 cup coconut flakes (plus more for garnishing)
• ½ cup fresh cranberries, halved
• 4 oz. (½ cup) unsalted butter, softened
• 2 cups confectioner’s sugar (powdered sugar), sifted
• ¼ teaspoon salt
• 2 tsp vanilla extract
• 1½ Tbsp milk
• 1 cup sugar
• 1 cup water
• 1 cup cranberries
• ¼ cup superfine sugar

Directions

• 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.
• 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.
• 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.
• 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.