Name: Toasted Coconut Pound Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Cooking spray, for pan -; 1 c. (2 sticks) butter, softened -; 1 c. granulated sugar -; 4 large eggs -; 1 tsp. pure vanilla extract -; 2 c. all-purpose flour -; 1 1/2 tsp. baking powder -; 1 tsp. kosher salt -; 2 c. sweetened shredded coconut, toasted and divided -; 2 c. powdered sugar -; 3 to 4 tbsp. coconut milk -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Toasted Coconut Pound Cake

1. Cooking spray, for pan -

2. 1 c. (2 sticks) butter, softened -

3. 1 c. granulated sugar -

4. 4 large eggs -

5. 1 tsp. pure vanilla extract -

6. 2 c. all-purpose flour -

7. 1 1/2 tsp. baking powder -

8. 1 tsp. kosher salt -

9. 2 c. sweetened shredded coconut, toasted and divided -

10. 2 c. powdered sugar -

11. 3 to 4 tbsp. coconut milk -

How to cook deliciously - Toasted Coconut Pound Cake

1. Stage

Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition then add vanilla.

2. Stage

In a separate large bowl whisk together flour, baking powder, and salt. Fold dry ingredients into wet ingredients and stir until just combined. Fold in 1 1/2 cups of the toasted coconut.

3. Stage

Pour batter into prepared loaf pan and smooth top with an offset. Bake until a toothpick inserted into the middle comes out clean, about 1 hour 15 to 1 hour and 25 minutes. Let cool 10 minutes then invert onto a cooling rack to cool completely

4. Stage

Make glaze: In a small bowl, whisk together powdered sugar and 3 tablespoons coconut milk. Add an additional tablespoon of coconut milk if necessary and then drizzle glaze over pound cake.

5. Stage

Top glaze with remaining 1/2 cup of toasted coconut and let set before serving.