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!
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(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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