The pink hue makes it perfect for February, the lovers month, they said 😉
I love it because of the flavor 😛
Love any cookies, baked goods, desserts with coffee flavor. I just love it so much, and paired with Indonesian cocopandan syrup? Delish!
4 tbsp Maxwell instant coffee
2-3 tbsp margarine
hot water
1-2 tsp 15 % cream
1-1 1/2 tsp rum extract
3-4 tbsp sugar
1 small container whipped topping (I used No Name), thawed
a drop of cocopandan extract (can be bought in Asian/Chinese store or Amazone. You can use cocopandan syrup as shown on picture should extract isn’t available)
slices of pound cake (either homemade, recipe included, or store bought, if it’s frozen, thaw first)
Method:
Crumble pound cake
In a separate bowl, dissolve coffee in hot water and add rum extract plus sugar.
Pour coffee mixture over the pound cake crumbs, moist and blend well. Add margarine, add well.
Press moistened crumbs onto pie baking pan, bottom up
Bake in a 350 F for 30 minutes, cool on a rack
Mix thawed whipped cream/whipped topping with cocopandan extract, pour onto cooled cake
Refrigerate for at least 2 hours before serving
Homemade Pound Cake
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Beat butter at medium speed with an electric mixer until creamy (until lighter yellow). Gradually add sugar, beating at medium speed until light and fluffy (until butter is white).
Add eggs, 1 at a time, beating just until yellow yolk disappears. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Batter should be smooth.
Stir in extracts. Pour into a greased and floured pan (can be as shown, can be 10 inch tube pan, can be loaf pan too). Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes.
Remove from pan, and cool completely on a wire rack.
Coffee Lover’s Pie
Ingredients
- 4 tbsp Maxwell instant coffee
- 2-3 tbsp margarine
- hot water
- 1-2 tsp 15 % cream
- 1-1 1/2 tsp rum extract
- 3-4 tbsp sugar
- 1 small container whipped topping I used No Name, thawed
- a drop of cocopandan extract can be bought in Asian/Chinese store or Amazone. You can use cocopandan syrup as shown on picture should extract isn’t available
- slices of pound cake either homemade, recipe included, or store bought, if it’s frozen, thaw first
Pound Cake
- 1 pound butter softened
- 3 cups sugar
- 6 large eggs
- 4 cups all-purpose flour
- 3/4 cup milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
- Crumble pound cake
- In a separate bowl, dissolve coffee in hot water and add rum extract plus sugar.
- Pour coffee mixture over the pound cake crumbs, moist and blend well. Add margarine, add well.
- Press moistened crumbs onto pie baking pan, bottom up
- Bake in a 350 F for 30 minutes, cool on a rack
- Mix thawed whipped cream/whipped topping with cocopandan extract, pour onto cooled cake
- Refrigerate for at least 2 hours before serving
Pound Cake
- Beat butter at medium speed with an electric mixer until creamy (until lighter yellow). Gradually add sugar, beating at medium speed until light and fluffy (until butter is white).
- Add eggs, 1 at a time, beating just until yellow yolk disappears. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Batter should be smooth.
- Stir in extracts. Pour into a greased and floured pan (can be as shown, can be 10 inch tube pan, can be loaf pan too). Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes.
- Remove from pan, and cool completely on a wire rack.
