Description
This moist and flavorful coconut poundcake is a perfect blend of butter, sugar, coconut milk, and shredded coconut. A delightful treat that’s easy to make and perfect for any occasion, this cake offers a tropical twist with a rich coconut flavor.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut milk
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F and grease a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and coconut extracts.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, alternating with the coconut milk.
- Fold in the shredded coconut.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serving.
Notes
- Ensure the butter is at room temperature for the best texture when creaming with the sugar.
- If the top of the cake starts to brown too much during baking, cover with foil to prevent overbaking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes