Cakes

REVIEWS 4 Review(s)

Coconut Pound Cake

Difficulty:Easy
Cook Time:30 Minutes

Ingredients

  • ■   salt
  • ■   2 oz vanilla extract
  • ■   2 oz coconut extract

Description

2 cups all-purpose flour plus additional for dusting 1 teaspoon baking powder 1/2 teaspoon salt 2 sticks (1 cup) unsalted butter, softened 1 1/2 cups sugar 4 large eggs 1 teaspoon vanilla extract 1/2 teaspoon coconut extract 1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled Put oven rack in middle position and preheat oven to 325°F. Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour. Whisk together flour (2 cups), baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula. Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours. Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely. Dust with powdered sugar if desired. Cooks' note: Cake can be made 3 days ahead and kept, wrapped well in plastic wrap, at room temperature. Recipe from epicurious.com

  • 1. Put oven rack in middle position and preheat oven to 325°F.
  • 2. Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.
  • 3. Whisk together flour (2 cups), baking powder, and salt in a bowl.
  • 4. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld.
  • 5. Add eggs 1 at a time, beating well after each addition, then beat in extracts.
  • 6. Reduce speed to low, then mix in flour mixture until just combined.
  • 7. Fold in coconut gently but thoroughly with a rubber spatula.
  • 8. Spoon batter evenly into loaf pan, smoothing top.
  • 9. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.
  • 10. Cool cake in pan on a rack 15 minutes.
  • 11. Run a thin knife around edge of cake, then invert onto rack and cool completely.
  • 12. Dust with powdered sugar if desired.
  • 13. Cooks' note: Cake can be made 3 days ahead and kept, wrapped well in plastic wrap, at room temperature. Recipe from epicurious.com

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