Description
A rich and moist pound cake infused with the sweet, tropical flavor of coconut. This simple, classic dessert is perfect with a cup of coffee or tea.
Ingredients
Scale
For the Crust:
- 1 1/2 cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup canned coconut milk
- 2 teaspoons coconut extract
- 1 cup sweetened shredded coconut
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk and coconut extract. Stir until just combined. Fold in the shredded coconut.
- Pour the batter into the prepared pan. Bake for 80-90 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.