Blueberry Coconut Pound Cake

Name: Blueberry Coconut Pound Cake
Ingredients: 3 sticks unsalted butter, softened ( (339g)); 3 cups (600g) sugar; 5 large eggs, room temperature ((place in a bowl of warm water for 5 minutes to speed up the process).); 3 cups (342 g) cake flour ((Not self rising. We use Swan's Down, bleached)); ½ teaspoon (2)g baking powder; 1/2 teaspoon (3g) salt; 1¼ cup buttermilk; 1 tablespoon coconut extract ((12g)); 1 cup sweetened, flaked coconut ((90g)(We use Bakers Angel Flake Coconut)); 1½ cup Blueberries (Fresh or Frozen (Adjust amount to your liking.)); Fresh Blueberries & Sweetened Flaked Coconut; 2 cups confectioners sugar (measure then sift); 3 tablespoons milk (add additional as needed in small increments); pinch of salt; 1 teaspoon coconut extract ((Adjust amount to your liking))

"This very moist, tender Blueberry Coconut Pound Cake has a fine crumb and wonderful flavor. We love this recipe for spring and summer!..."

INGREDIENTS

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3 sticks unsalted butter, softened ( (339g))

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3 cups (600g) sugar

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5 large eggs, room temperature ((place in a bowl of warm water for 5 minutes to speed up the process).)

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3 cups (342 g) cake flour ((Not self rising. We use Swan's Down, bleached))

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½ teaspoon (2)g baking powder

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1/2 teaspoon (3g) salt

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1¼ cup buttermilk

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1 tablespoon coconut extract ((12g))

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1 cup sweetened, flaked coconut ((90g)(We use Bakers Angel Flake Coconut))

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1½ cup Blueberries (Fresh or Frozen (Adjust amount to your liking.))

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Fresh Blueberries & Sweetened Flaked Coconut

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2 cups confectioners sugar (measure then sift)

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3 tablespoons milk (add additional as needed in small increments)

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pinch of salt

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1 teaspoon coconut extract ((Adjust amount to your liking))

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