COCONUT POUND CAKE
Preheat oven to 325°. Well grease and flour a bundt pan or tube pan.
Cream together until fluffy:
- ¾ lb. butter, softened
- 3 cups sugar
Add to creamed mixture one at a time, mixing well after each addition:
- 5 large eggs
In a separate bowl sift together:
- 3 cups flour
- ½ tsp. baking powder
- ½ tsp. salt
Add alternately to creamed mixture with
- 1 cup coconut milk
- ¾ tsp. almond extract
- ¾ tsp. coconut extract
(beginning and ending with flour- 1/3 flour, ½ milk, 1/3 flour, ½ milk, 1/3 flour)
Stir in completely
- 2 cups flaked coconut
Spread evenly into a greased and floured bundt pan. Bake at 325˚ for 1 hour and 20 minutes or until a toothpick inserted in the middle comes out clean. I always check at 70 minutes. Allow to cool for 10 minutes in the pan and then remove from pan and allow to cool completely on a cooling rack.
On Cook’s Illustrated they suggest mixing 1 ½ T. flour to 1 ½ T. melted butter and then using a pastry brush to apply to the bundt pan. It works perfectly and you never have a stuck cake. I use cocoa in place of the flour if I’m making a chocolate cake.