Coconut Pound Cake Gourmet : June 2005 Although this cake, used in the grilled coconut pound-cake sundaes with tropical fruit, calls for flaked coconut, don't be tempted to omit the coconut extract � it really adds depth to the coconut flavor. Yield: Makes 1 loaf Active Time: 30 min Total Time: 4 hr (includes cooling) 2 cups all-purpose flour plus additional for dusting 1 teaspoon baking powder 1/2 teaspoon salt 2 sticks (1 cup) unsalted butter, softened 1 1/2 cups sugar 4 large eggs 1 teaspoon vanilla extract 1/2 teaspoon coconut extract 1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled Put oven rack in middle position and preheat oven to 325�F. Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour. Whisk together flour (2 cups), baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula. Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours. Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely. Here is a link that might be useful: EPICURIOUS

Trisha Yearwood was on Rachael Ray on Tuesday and here is her recipe and Garth's favorite cake. It will be in her; Trisha's new cook book Trisha Yearwood's German Chocolate Cake with Coconut Frosting Ingredients 4 ounces sweet dark chocolate (see Shopping Hint below) 1 cup (2 sticks) butter, at room temperature 1/4 cup warm milk 2 1/2 cups sifted cake flour 1 teaspoon baking soda 1/2 teaspoon salt 5 medium egg whites 2 cups sugar 5 medium egg yolks, at room temperature 1 teaspoon vanilla extract 3/4 cup buttermilk, well shaken For the coconut frosting: 1 cup sugar 4 medium egg yolks 1 cup evaporated milk 1/2 cup (1 stick) butter 1 teaspoon vanilla extract 10 ounces fresh or frozen and thawed grated coconut 1 1/2 cups finely ground pecans, walnuts, or almonds Yields: 12 servings Preparation Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool. Preheat the oven to 350F. Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt. Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside. In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well. With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites. Divide the batter evenly between the prepared pans and bake for 30-40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting. To make the frosting, combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil (see Note below). Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool. To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake. Note: You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches quite easily. Also, you must use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easily. Shopping Hint: For those cooks who use a lot of sweet baking chocolate, the chocolate used in this recipe can be purchased in bulk online at www.cocoasupply.com. Choose La Equatoriale  Dark Chocolate Coverture. The cost, including postage, is half what you would probably pay in grocery stores. Share the large bar with your friends who bake.

Here's the original cake and frosting recipe directly from the Baker's German Sweet Chocolate bar wrapper: BAKERÂS ORIGINAL GERMAN SWEET CHOCOLATE CAKE 1 pkg. (4 oz.) Baker's German sweet chocolate 1/2 cup boiling water 1 cup (2 sticks) butter or margarine 2 cups sugar 4 eggs, separated 1 tsp. vanilla 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 cup buttermilk Coconut-Pecan frosting (recipe follows) Melt chocolate in water, cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350 degrees F. for 30 minutes or until cake springs bake when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Frost cake. COCONUT-PECAN FROSTING Combine 1-1/2 cups (12 fl. oz.) evaporated milk, 1-1/2 cups sugar, 4 slightly beaten egg yolks, 3/4 cup butter or margarine and 1-1/2 tsp. vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 2 cups shredded coconut and 1-1/2 cups chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups.

And here are the instructions. Instructions Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan. To make the cake: Put the chocolate and butter in a microwave\-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine. Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant\-read thermometer inserted into its center. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing. To make the glaze: Combine the chocolate and cream in a microwave\-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. Yield: 8" cake, 8 to 12 servings.