Coconut Pound Cake

By jeknudson

Ingredients

• 5 whole(s) (Large) Eggs, Room Temp
• 4 cup(s) Sugar
• 3 cup(s) All Purpose Flour
• 2 stick(s) REAL Butter, Room Temp
• 1 cup(s) Coconut Milk
• 1 cup(s) Shredded Coconut, Fresh, Can, Bagged or Frozen
• 1 tablespoon(s) Coconut Extract

Details

Servings 12

Preparation

Step 1

Cake:
Preheat Oven to 325*
Cream sugar & butter, add eggs 1 at a time, slowly add flour & coconut milk -alternating. Add coconut extract, add shredded coconut. Pour into floured Pound Cake pan. Place in center of oven and bake for 1 hour 30 minutes.
Do Not Peak Until Timer Goes Off!

7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes
Preparation time: 5 minutes
Cooking time: 7 minutes