coconut pound cake - steph
(5 ratings)
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If you are a coconut lover, this cake is to die for. It is so moist and has so much flavor. Is even better the next day!
(5 ratings)
yield
12 serving(s)
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For coconut pound cake - steph
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2 ca/p flour
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1 1/2 tspbaking powder
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1/2 tspsalt
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1 cbutter, unsalted
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2 csugar
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5large eggs, room temperature
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1 cwhole milk
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1 tspcoconut extract
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3 1/2 ozcoconut
How To Make coconut pound cake - steph
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1In bowl, whisk together the flour, baking powder, and salt. In separate bowl, on medium speed, cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time; mix well. Stir in milk, coconut extract, and coconut; add flour mixture and stir to combine.
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2Bake at 325 degrees in a tube pan. A bundt pan is not recommended and I am not sure the reason but a tube pan works great. Bake for one hour or until golden brown.
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3Cool in pan 5 - 10 minutes before removing. Drizzle with the following glaze once inverted. Glaze: 2 T. milk, 1/2 tsp. coconut extract, 1/2 - 1 cup powdered sugar. Mix all well and drizzle over cake. DELISH!!!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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