coconut pound cake - steph
(5 RATINGS)
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!
No Image
prep time
10 Min
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 2 cups a/p flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, unsalted
- 2 cups sugar
- 5 - large eggs, room temperature
- 1 cup whole milk
- 1 teaspoon coconut extract
- 3 1/2 ounces coconut
How To Make coconut pound cake - steph
-
Step 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.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes