"Coconut Pound Cake"

By RoketJSquerl

Recipe type: Dessert Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Serves: 8-10
Moist, rich pound cake made with shredded coconut and drizzled with coconut glaze.

Ingredients

• FOR THE CAKE:
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup butter (at room temperature)
• 2 cups sugar
• 5 eggs (at room temperature)
• 1 cup whole (or low-fat) milk
• 1 tsp coconut extract
• 3 1/2 oz Angel Flake sweetened, shredded coconut
• FOR THE GLAZE:
• 2 tbsp unsweetened coconut milk (or regular milk)
• 1/2 tsp coconut extract
• 1/2 – 1 cup confectioners’ sugar

Details

Adapted from dramaticpancake.com

Preparation

Step 1

Preheat oven to 325°F. Grease and lightly flour a 9- or 10-inch tube pan.

In a large bowl, whisk together flour, baking powder and salt.
In a separate bowl, use an electric mixer (on medium speed) to cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time, and mix well. Stir in the milk, coconut extract and shredded coconut. Finally, add the flour, baking powder and salt mixture, and stir to combine. Pour batter into prepared pan and bake until golden brown, about 1 hour.

Meanwhile, prepare the glaze: Whisk together the coconut milk, coconut extract and confectioner’s sugar until smooth, adding more sugar as needed to thicken the glaze (or more milk if you want to thin it out).
Cool cake in pan for 5-10 minutes before removing. Drizzle with glaze while cake is still warm.