This is a classic pound cake with the additional flavoring of coconut. The flare of coconut flavoring and coconut milk in the icing is the perfect touch before topping the cake with toasted coconut. This cake will not disappoint. Enjoy!!!
Ingredients
2 cups sugar
1 cup butter (2 sticks)
4 eggs
1 cup grated coconut ( fresh grated or flaked coconut can be used)
1 cup milk
2½ teaspoons baking powder
4 cups flour
1 teaspoon vanilla\
Icing
2 Tablespoons of butter
1 cup powdered sugar
3 tablespoons of coconut milk (I used the 'So Delicious' culinary coconut milk)
¼ teaspoon of coconut extract
Instructions
Preheat oven to 325 degrees F.
Grease and flour a 10-inch tube pan.
Combine flour and baking powder in a separate bowl.
Cream butter and sugar until fluffy.
Add eggs one at a time until well incorporated.
Slowly add flour and milk alternately beginning with flour and ending with flour.
Mix until blended after each addition.
On low speed add coconut. The coconut can also be blended in by hand.
Stir in vanilla.
Pour batter into prepared pan. Bake at 325 degrees 1 hour and 15 minutes or until toothpick comes out clean.
Cool cake on a wire rack for 30 minutes before inverting on a serving platter.
Icing
Stir powdered sugar into melted butter.
Add coconut milk and coconut extract.
Mix until well blended with no lumps.
You can increase the amount of milk depending on how thick or thin you like a glazed cake.
Enjoy!
Recipe by Sock Box 10 at https://sockbox10.com/recipes/old-fashion-coconut-pound-cake/