This festive and scrumptious Star of David Coconut Pound Cake serves as a beautiful centerpiece at a tea party celebrating Hanukkah.
- 1¾ cups granulated sugar
- 1 cup unsalted butter, softened
- 5 large eggs, room temperature
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2¼ cups cake flour*
- ¾ teaspoon kosher salt
- ¾ cup sour cream, room temperature
- Coconut Glaze (recipe follows)
- Garnish: blue and white sparkling sugars and silver and white dragées
- Preheat oven to 300°.
- In a large bowl, beat together sugar and butter with a mixer at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl, if needed. Add extracts, beating until combined. (Butter mixture may look slightly curdled, but batter will come together.)
- In a medium bowl, whisk together flour and salt. With mixer at low speed, add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined and scraping down sides of bowl as needed.
- Spray a 10-cup Star of David Bundt pan** with baking spray with flour. Spoon batter into prepared pan. Using an offset spatula, smooth top of batter. Tap pan on counter several times to release any air bubbles.
- Bake until a wooden pick inserted near center comes out clean, 60 to 65 minutes. Let cool in pan for 30 minutes. Remove from pan and let cool completely on a wire rack.
- Working quickly, spoon Coconut Glaze into grooves on top of cake.
- Decorate cake with sprinkles and sparkling sugar, as desired.
**We used Nordic Ware.
- 1¼ cups confectioners’ sugar
- 3 tablespoons piña colada mixer*
- 1 tablespoon heavy whipping cream
- In a medium bowl, whisk together confectioners’ sugar, piña colada mixer, and cream until well combined. Use immediately.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!