Coconut-Cranberry Poundcake with Coconut Glaze
Makes 2 loaf cakes
8 ounces (2 sticks) unsalted butter
8 ounces cream cheese, reduced fat would also work
2 cups plus 1 tablespoon sugar
6 extra-large eggs, room temp
4 cups all-purpose flour, sifted (16 ounces)*
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 tablespoon plus 1/2 cup coconut milk
1 cup Craisins
1/2 cup shredded, dessicated coconut, toasted, divided
1/2 cup powdered sugar
*TIP: on flour, use a large spoon to sprinkle flour into measuring cups to be sure you get exact measurement. Then sift.
Preheat a convection oven to 325 degrees (350 degrees standard oven) and spray 2 loaf pans with cooking spray. Be sure all ingredients are at room temperature. In a stand mixer fitted with a paddle, cream together the butter, cream cheese and sugar. Add eggs one at a time, being sure each egg is fully incorporated before adding the next. Reserve 1 tablespoon flour from measured amount and toss Craisins and coconut with flour to coat. Sift together remaining flour, salt and baking powder. Add half the flour/salt mixture and allow to combine, add 1/2 cup coconut milk and allow to combine, and add remaining flour/salt. Add coated Craisins and coconut to batter, allow to just combine. Divide batter between 2 loaf pans and bake in middle of oven until set, about 40 minutes for convection, 50 min. for standard. Remove from oven and allow to cool on a rack. When cake has cooled, run a knife along all edges and release from pan. While pound cakes are cooling, make glaze: in a small bowl, combine remaining tablespoon of coconut milk with powdered sugar and mix until thoroughly combined. Drizzle glaze across top of loaf cake and immediately sprinkle with 1/4 cup coconut and lightly press into glaze. Slice and enjoy!