Coconut Pound Cake

By jann

Ingredients

• CAKE
•  1 cup Butter
•  2 cups Granulated Sugar
•  5 Eggs
•  1/2 cup Milk
•  1/2 cup Cream of Coconut
•  2 1/4 cup Unbleached Flour
•  2 tsp Baking Powder
•  1 cup Sweetened Shredded Coconut (yes
•  you can use flaked)
•  GLAZE
•  2 TBL Cream of Coconut
•  1-2 tsp Milk
•  1 cup Powdered Sugar

Preparation

Step 1

1.Preheat the Oven to 350 degrees Fahrenheit
2.Grease a Bundt Pan (I use either that spray stuff, or the inside of the butter wrapper... either way... get it good and slick)
3.In the Bowl of a Stand Mixer... cream the butter and sugar (this means... beat the butter and sugar together at medium to high speed for around 4 or 5 minutes) You want it light light and fluffy.
4.Add the Eggs.... one at a time... beat a bit between each egg (maybe even scrape down the sides of the bowl)
5.Mix the milk and cream of coconut in a measuring cup.
6.Combine the flour and baking powder in a small bowl.
7.Now... with the mixer on low speed.... alternate adding the flour mixture and the milk/coconut stuff to the butter/egg mixture. Start and end with the flour.
8.Scrape down the sides.
9.Beat for around 30 seconds on medium.
10.Add the coconut... beat on low until just combined.
11.Stop!
12.Batter is ready
13.Put the batter in the pan and smooth it out a bit.... then into the oven for 1 hour.
14.Pull the Coconut cake out of the oven... let it cool for 10 minutes on a cooling rack.
15.While the cake is still in the pan, make the GLAZE
16.For the glaze... combine the Coconut Cream, Milk and Powdered Sugar... stir it all up. You don't want lumps. It will be kind of liquidy. (Now.. if you prefer a denser glaze, add more powdered sugar, I like it loose so it soaks in.)
17.After 10 minutes
18.Run a knife around the inside tube bit of the pan for insurance...
19.Now... Take a deep breath, grab the sides of the pan... and FLIP it over onto the cooling rack.
20.Put a sheet pan or piece of foil under the cake on the rack....
21.Spread the glaze over the top of cake.