May is long gone and in a short week June will also be merely a memory. I didn't think I would end up taking a break for this long but here we are a month later and I am back! It was kind of an unexpected decisions honestly, between school, work and my newest obligations at our church, things were getting a bit overwhelming and this space had to be put on the back burner. I was afraid that if I kept pushing, there could come a day I would snap and simply decide that this wasn't me after all. Something inside of me told me I would regret such an irrational happening and a break away from planning recipes and working on photoshoots would do the trick.
In the meantime I have not stopped cooking, I simply made recipes that inspired me, at my leisure, just not for the blog. I also had an absolutely fabulous opportunity to play "private chef" and cook for a wonderful friend and her guests the other weekend! With my sister (and right hand) at my side, we managed to put out a complete menu that night. Broiled Shrimp Cocktail with Lemon and Coriander, Roasted Beet and Carrot Salad, Oven Roasted Salmon Fillets with Almond Vinaigrette served with Braised Red Potatoes with Dijon and Tarragon. Because our hosts were doing the Whole30 challenge, we skipped out on a real dessert and instead finished dinner with an abundance of fresh fruit, much laugher and even more coffee. Ladies it was lovely, we should do it again!
Today's post will also be my first dessert in a few weeks just because healthy diets are so inspiring and really challenge you to think about the things you eat. I don't think I can ever give up my slice of dessert after a meal, but I certainly would like to be not-so-dependent on that dose of sugar one day. It's baby steps to achieving that these days, meanwhile I have already made these little cakes multiple times and highly recommend you do the same. With a crisp, slightly crumbly crust and a tender crumb that has coconut in every bite, you will want to serve this one with a cup a tea or mug of coffee.
Coconut Pound Cake
Makes 2 1-lb loaves
- Pre-heat your oven to 350 degrees fahrenheit and prepare your choice of baking pans for baking. (a bundt pan, 2 loaf pans or 4 miniature loaf pans)
- In a standing mixer, beat butter and sugar until light and fluffy, Add in 1 cup of the flour and run mixer until just combined.
- With the mixer running on low, add in eggs one at a time, scraping down the bowl after each addition. Add the vanilla and continue to mix until just combined.
- In a separate bowl measure out the remaining cup of flour, add the shredded coconut and salt. Give it a quick stir to combine and add to the wet ingredients. Mix the ingredients by hand using a spatula until just combined.
- Pour dough into prepared pan(s) and bake for 45 - 50 minutes until golden and an insisted toothpick comes out clean. Turn pans halfway through baking to ensure even browning.
- Remove from oven and cool for about 10 minutes before turning out of the pan(s). Allow to cool completely, about an hour, before dusting with confectioners sugar and serving. Enjoy!
*recipe adapted from Food52.com
- 4 sticks (16 oz) unsalted butter, softened
- 2 cups sugar
- 2 cups all-purpose flour, divided.
- 6 large eggs
- 2 1/2 cups shredded, unsweetened coconut
- 1 tsp vanilla extract
- 1/4 tsp salt
- Confectioners sugar