My family knows it’s officially Halloween season when Sunday Supper hits the table with our Haunted House Cake for dessert! This has become one of those traditions I treasure and this year we got to share it with Marme and Daddy-O.

I’ve used this Haunted House Bundt Pan for a few cakes every year, for a few years running now, and it works wonderfully. The little details bake up so crisp and cute. As for the recipe? One of my tried and true favorites that I’ve been baking for nearly 25 years!

Coconut Pound Cake

Adapted from Williams-Sonoma

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.
• I use the entire amount of this recipe in this pan.
• 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.
• The bottom edge of my house usually looks kind of crazy so I rim the cake plate with candy corn and Halloween sprinkles.

Meanwhile… if anyone else feels like Fall is running at breakneck speed, please raise your hand. Between work, travel, school, and volunteering, I am very ready for a long winter’s nap, but realistically, I don’t see things slowing down until Christmas break. (Send coffee. And maybe a skeleton to answer my emails.)

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