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Coconut Pecan Pound Cakes

Take a rich batter made with butter and sour cream, then fold in the crunch of golden, toasted pecans and flakes of sweet coconut. Add a splash of rye whiskey with its notes of vanilla and citrus swirling throughout. Finish with a touch of vanilla and almond extracts, bake until golden and you’ve created an utterly delectable cake.
Cook Time 1 hour
Course Dessert
Servings 2 large loaves

Equipment

  • Electric mixer
  • 2 Large loaf pans, 9" x 5" x 3"
  • wire racks for cooling

Ingredients
  

  • 1-½ cups unsalted butter, room temperature
  • 3 cups sugar
  • 6 extra-large eggs, room temperature
  • 1 cup sour cream
  • 3 cups flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 2 tablespoons rye whiskey
  • ½ cup flaked coconut
  • 1 cup toasted chopped pecans

Instructions
 

  • Preheat the oven to 325-degrees. Spray the pans with a cooking spray, line them with parchment paper, then give the paper a light spray*. (The parchment helps with lifting the cakes out of the pans and aids in a clean release.)
  • Using a large stand mixer beat the butter on low speed until it becomes creamy. Raise the speed to medium and continue beating the butter until it is very light and fluffy, looking much like whipped cream. Scrape down the sides of the mixing bowl to make certain all the butter is whipped thoroughly.
  • On medium speed, add the sugar, about ¼ cup at a time allowing the sugar to blend into the butter before adding more. Once all the sugar has been combined with the butter add the eggs one at a time, then add the sour cream.
  • Using separate bowls, sift together the flour, baking soda and kosher salt. Sift the dry ingredients three times. Don’t skip this step; it does make a difference in the texture of your cake.
  • On low speed slowly add the dry ingredients to the batter, blending in about ⅓ cup at a time, beating just until the flour disappears.Add the vanilla extract, almond extract and the rye whiskey, stirring into the batter on low speed.
  • Add the coconut and the pecans, blending into the batter on low speed.
  • Divide the batter evenly between the two large loaf pans and bake on the center rack of your oven at 325-degrees for about 60-65 minutes or until the cakes are golden and they test done when a toothpick is inserted in the center of the cakes.
  • Allow the cakes to cool in the pans for about 15 minutes, and then place them on a wire rack to cool completely.