Coconut pound cake recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 1/4 cups granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup coconut milk (room temperature)
- 1 cup sweetened shredded coconut
For the Glaze (optional)
- 1 cup powdered sugar
- 2-3 tablespoons coconut milk
- 1/2 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined.
Fold in the shredded coconut.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, coconut milk, and vanilla extract until smooth. Adjust the consistency by adding more coconut milk if needed.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
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