COCONUT POUND CAKE

By carvalhohm

Ingredients

• 1 1/2 cups unsalted butter ( 3 sticks)
• 3 cups sugar
• 6 eggs
• 1 teaspoon salt
• 3 teaspoons baking powder
• 3 cups flour
• 1 1/2 cups sweetened, flake coconut
• 1 cup whole milk
• 2 very large, ripe bananas
• 1 tablespoon pure vanilla
• 1 teaspoon banana extract
• 2 teaspoons coconut extract

Details

Adapted from community.qvc.com

Preparation

Step 1

Cream butter until light and fluffy. Gradually blend in sugar and mix well. Add eggs one at a time. Beat well after each addition. Combine flour, salt, and baking powder in a separate bowl.

In a food processor, puree coconut and milk till as smooth as possible. Add bananas to this mixture and process until bananas are pureed.

Beginning with dry ingredients, add to butter mixture alternately with coconut puree and extracts. Begin with dry ingredients and end with dry ingredients. There should be four additions of dry and three additions of liquid ingredients.

Mix well, but do not over beat.

Lightly grease a large tube pan. Pour into pan. Bake in a preheated 350-degree oven for 1 hour and 15 minutes. Cake tester should come out with only a few crumbs. Cool thoroughly before removing from pan. This cake should NOT be served the same day it is baked. Protect in a cake keeper and serve the next day. Cake may be glazed with a powder sugar glaze flavored with coconut extract and coconut sprinkled on top.

GLAZE:
1 cup powder sugar
2-3 tablespoons milk
½ teaspoon coconut extract
Coconut for sprinkling