Coconut Cream Pound Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp coconut extract (or vanilla extract)
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut milk (or whole milk)
Directions:
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or loaf pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
3. Add eggs one at a time, beating well after each addition. Stir in the coconut extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Pour the batter evenly into the prepared pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 85 minutes
Kcal: 420 kcal per serving | Servings: 12 servings
Tips:
Use room temperature eggs and butter to ensure a smooth batter and even rise.
For extra coconut flavor, sprinkle shredded toasted coconut on top after baking.