* Exported from MasterCook *
Individual Blueberry Coconut Pound Cakes
Recipe By :Gourmet, May 2000, Lori W. Powell
Serving Size : 6 Preparation Time :0:15
Categories : pound cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
3/4 cup sugar
2 teaspoons freshly grated lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sweetened flaked coconut
1/2 cup blueberries
3 tablespoons additional sweetened flaked coconut -- for sprinkling
Preheat oven to 350°F and butter and flour
(1/2-cup) muffin cups (just butter if nonstick).
Beat together butter, sugar, and zest until light
and fluffy. Beat in eggs, 1 at a time. Beat in
cream, then flour and salt, on low speed until
just combined. Stir in the coconut and gently stir in blueberries.
Spoon batter into cups and smooth tops. Sprinkle
tops with the additional coconut.
Bake in middle of oven until a tester comes out
clean and edges are golden brown, about 25
minutes. Invert onto a rack and cool.
Source:
"Gourmet, May 2000"
Start to Finish Time:
"0:45"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 382
Calories; 22g Fat (50.7% calories from fat); 5g
Protein; 43g Carbohydrate; 1g Dietary Fiber;
129mg Cholesterol; 120mg Sodium. Exchanges: 1
Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 4 Fat; 1 1/2 Other Carbohydrates.
NOTES : Mini pound cakes are not only delicious
but a perfect dessert for picnics or box lunches.
For a more formal look, purée some blueberries
with a little sugar and serve the sauce over the cakes.
From the files of zosha: downloaded from Kathys Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit,
but you don't have to offer it a chair.
Deirdre Dee (zosha)
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