Description
A rich and moist pound cake infused with coconut flavor, perfect for dessert or tea time.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1 cup shredded coconut
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla and coconut extracts.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with coconut milk. Fold in shredded coconut.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Allow cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.