Coconut Cream Pound Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup coconut cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, combine coconut cream, milk, and vanilla extract.
6. Alternately add the flour mixture and the coconut cream mixture to the butter batter, beginning and ending with the flour mixture. Mix until just combined.
7. Fold in the shredded sweetened coconut.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 385 kcal | Servings: 10 servings
Tips:
Use room temperature ingredients to ensure a smooth batter and even baking.
Toast the shredded coconut lightly before folding into the batter for added flavor and texture.