Coconut Pound Cake

Prep Time: 30 minutes
Bake Time: 35 minutes
Servings: 8

Ingredients:

Cake

1 cup butter, room temperature

2 1/2 cups Coconut sugar

4 eggs

2 teaspoons coconut extract

1 teaspoon vanilla

1/2 cup milk

2 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon sea salt

1 cup shredded coconut

Glaze

2 tablespoons butter melted

1 1/2 cups powdered sugar

2 tablespoons milk

1 teaspoon coconut extract

Topping

2/3 cup shredded coconut toasted

Directions:

For the Cake

Preheat oven to 325.

Grease and flour an 8 or 10 cup bunt pan.

Beat butter and sugars together, until fluffy crumbs form.

Add eggs, vanilla, and coconut extract, beat until smooth.

Add milk, beat on low to combine.

Add flour, baking powder, and salt.

Beat again, just until combined. Stir in the coconut.

Pour batter into pan. Bake for 60-65 minutes, until golden.

Cool in pan 15 minutes.

Place cooling rack on top of cake, firmly invert over the rack.

Cake should drop smoothly out of pan.

Tap the pan with a wooden spoon, to free cake from pan.

Let the cake cool completely before glazing.

For the Glaze

Melt butter in a bowl.

Add powdered sugar, milk, and coconut extract.

Whisk together until smooth.

Drizzle the glaze over the cake.

For the Topping

Sprinkle generously with coconut.

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