Coconut Pound Cake Loaf
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup coconut milk
- 1 cup sweetened shredded coconut
For the Glaze or Icing
- 1 cup powdered sugar (add extra for icing)
- 2-3 tablespoons coconut milk
- 1/2 teaspoon coconut extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a medium loaf pan (approximately 8x4 inches) or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat 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 extract and coconut extract.
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
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 coconut extract until smooth. Adjust the consistency by adding more coconut milk if needed.
Drizzle the glaze over the cooled coconut pound cake and let it set before slicing.
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