Coconut Pound Cake
A rich and moist pound cake featuring the tropical flavors of coconut, made with toasted flaked coconut and a blend of vanilla and coconut extracts. Perfect for afternoon tea or dessert.
Ingredients
- •2 cups all-purpose flour plus additional for dusting
- •1 teaspoon baking powder
- •½ teaspoon salt
- •2 sticks unsalted butter
- •1½ cups sugar
- •4 whole large eggs
- •1 teaspoon vanilla extract
- •½ teaspoon coconut extract
- •1½ cups sweetened flaked coconut
- •toasted and cooled
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 325°F.
10 min
- 2.
Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.
5 min
- 3.
Whisk together flour (2 cups), baking powder, and salt in a bowl.
3 min
- 4.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
15 min
- 5.
Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.
75 min
- 6.
Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.
45 min
