Coconut Pound Cake
Servings: 5
Ingredients
- 2 c all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 c sugar
- 1 c unsalted butter 2 sticks, room temperature
- 4 eggs
- ½ teaspoon coconut extract
- 1 ½ teaspoon vanilla extract
- 1 c sweetened coconut toasted
Instructions
- To begin, preheat your oven to 325 degrees.
- In a bowl, combine the flour, salt, and baking powder. Give it a stir and set it aside for a moment.
- In your mixing bowl, beat together the sugar and butter. Beat this until it is nice and fluffy.
- Add in the eggs, one at a time. Beat each in completely before adding the next.
- Add in the coconut and vanilla extracts. Mix those in.
- Add in your flour mixture and stir until combined.
- Fold in the cup of toasted sweetened coconut.
- Grease & flour a 9×4 inch loaf pan (or spray with baking spray) and spread the batter into the pan. Smooth the top as best you can.
- Bake for 1 hour and 15 minutes or until the cake tests done in the center with a toothpick or wooden skewer.
- After the first hour of baking, take a peek at the cake. If it starts to get too brown, cover it with a foil tent for the remainder of the baking time.
- Cool the cake (in the pan) on a rack for 10-15 minutes.
- Run a knife around the inside edge of the pan to make sure nothing sticks. Invert the pan to remove the cake and let it continue to cool on the rack.
- Slice the cake and enjoy this with a scoop of ice cream or some sweetened fruit. It makes a fantastic Strawberry “Short Cake” dessert!
Notes
To make this a Piña Colada variation, stir 1/2 cup of crushed, drained pineapple into the batter when you add the toasted coconut. Delicious!
See This Recipe:
https://cosmopolitancornbread.com/coconut-pound-cake-4/Nutrition
Serving: 1c | Calories: 502kcal | Carbohydrates: 55g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Cholesterol: 154mg | Sodium: 276mg | Fiber: 2g | Sugar: 29g
