I mentioned back when I shared our Easter feast that I used my favorite pound cake recipe to make both bunny cakelets for then and cake bowls for later! Well, later came last Sunday and they were deeeeeelicious!
Strawberries have been so fresh, juicy and inexpensive that I knew it was time! They were so sweet, in fact, that I didn’t add any sugar to them.
Back when I froze the bowls, I wrapped each one tightly in saran wrap and then put them all in a gallon freezer bag. I thawed them on the counter for a day.
I topped everything with fresh whipped cream (2 cups cold heavy cream, 2 tsp vanilla, 2 T sugar).
Lemon Coconut Pound Cake
This is my all time favorite pound cake recipe and I’ve been making it since we were first married. One recipe will do one large cake, 12 bunnies, or 12 cake bowls. I used one recipe at Easter to make 6 bunnies and 6 cake bowls.
Bunny Cakelet Pan | Brownie Bowl Pan
For the cake:
- 3 cups all purpose flour LESS 6 T. flour (to account for using all purpose rather than cake flour)
- 1/4 tsp. salt
- 16 Tbs. (2 sticks) unsalted butter
- 6 oz. cream cheese
- 2 1/2 cups sugar
- 5 eggs
- 1/2 tsp. lemon extract
- 1/2 tsp. vanilla extract
- 3 Tbs. pure unsweetened coconut milk
- 3/4 cup shredded coconut
- 1 tsp. finely grated lemon zest
For the glaze:
- 1/2 cup water
- 1 Tbs. fresh lemon juice
- 2/3 cup sugar
- 1/3 cup fresh mint leaves
Directions:
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325ºF. Grease and flour a cathedral cake pan or 10-cup Bundt® pan.
To make the cake, in the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, 30 to 45 seconds. Add the sugar and continue beating, stopping the mixer occasionally to scrape down the sides of the bowl, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the lemon and vanilla extracts. Reduce the speed to low, add half the flour and salt, then the coconut milk, then the remaining flour and salt. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, stir in the coconut and lemon zest.
Spoon the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 1/4 hours. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes. Set the rack over a sheet of waxed paper and invert the cake onto the rack.
To make the glaze, in a small saucepan over low heat, combine the water, lemon juice and sugar just until the sugar dissolves. Add the mint and simmer for 3 minutes. Strain the mixture through a fine-mesh sieve and discard the mint. Brush the warm cake with the glaze. Let the cake cool completely before serving.
A few tips…
- I always use Baker’s Joy with Flour when baking. I coat pans like this REALLY well, turning it to all angles to be sure I’ve covered all the nooks and crannies.
- After filling the pan with batter, tap it on the counter a few times.
- Bake it in the oven on a cookie sheet covered with foil. I little always runs down the center on mine, but otherwise fills the pan perfectly.
- DO NOT throw away the cake pieces that bake on to the foil. They are the best and Honey and I always fight over them. haha.
Puzzle of the Day
Yesterday’s answer: There are two “the” words in the Can you find the the mistake?
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