Coconut Pound Cake

By learen

Ingredients

• 1 c butter room temp
• 2 1/2 c sugar
• 4 large eggs
• 2 t coconut extract
• 1 t vanilla
• 1/2 c milk
• 2 1/4 c flour
• 1 t baking powder
• 1/2 t kosher salt
• 1 c shredded coconut
• Glaze
• 2 T butter, melted
• 1 1/2 c powdered sugar
• 2 T milk
• 1 t coconut extract
• Topping
• 2/3 c shredded coconut, toasted if desired

Details

Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 325. Arrange an oven rack in the center of the oven. Thoroughly grease and flour an 8 or 10 c bundt pan. Beat the butter and sugars together on med speed, until fluffy crumbs form. Add the eggs, vanilla and coconut extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, powder, and salt. Beat again, just until combined. Stir in the coconut.
Pour the batter into the pan. Bake for 60-65 min, until golden on top and light brown on the edges. Cool in the pan on a wire rack for 15 min. After 15 min, place the cooling rack on top of the cake and invert the pan. the cake should drop smoothly out of the pan.
To make the glaze, melt the butter in a small glass bowl. Add the powdered sugar, milk, and coconut extract. Whisk together until smooth. Should pour off the spoon in a white stream. Add a teaspoon more milk to thin it or 1-2 more tablespoons of powdered sugar to thicken it. Drizzle over the cake. Store at room temp, loosely covered, preferably not air tight.