TOASTED COCONUT POUND CAKE

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Toasted Coconut Pound Cake

Toasted Coconut Pound Cake

Pound cake final boss! …

Yield: 1 bundt pan or 2 loaf pans

PREP IT!

• 1 cup Coconut, sweetened, shredded

• 3 cups (360 grams) Flour, all purpose

• ½ teaspoon Baking powder

• 1 teaspoon Sea salt, fine

• 1½ cups (3 sticks) Butter, salted (room temperature)

• 3 cups (600 grams) Granulated sugar

• 5 Eggs, large (room temperature)

• 1 tablespoon Vanilla extract

• 1/8 teaspoon Lemon extract

• ½ teaspoon Coconut extract, optional¾ cups (183 grams) Coconut milk, full fat

  MAKE IT!

1. Preheat oven to 325F.

2. Spread shredded coconut in a single layer on an ungreased sheet pan. Toast in the oven until lightly golden brown. Stir coconut every 5 minutes for even browning. Set aside to cool.

3. Prepare a large bundt cake pan or two 9x5 loaf pans by spreading a thin layer of butter and a thin dusting of flour along the inside of the pan and setting aside.

4. In a bowl stir together flour, baking powder, salt, and toasted coconut.

5. In a separate large bowl, cream together butter and sugar until very airy and light in color. Stir in eggs one at a time, being careful not to overmix.

6. Stir in the vanilla extract, lemon extract, and coconut extract (if using).

7. Using a spatula, fold in 1/3 of the dry ingredients into wet ingredients. Add in 1/3 of the coconut milk. Repeat until all ingredients are folded in.

8. Pour batter evenly into the prepared bundt pan. Gently shake the pan from side to side to even out the batter and pop any air bubbles. Don’t bang it on the table or counter.

9. Place the Bundt pan in the preheated oven on the middle rack and bake for 1 hour and 30-45 minutes (check on it at the 1 hour mark) or until a toothpick inserted into the center comes out clean.

10. Allow pound cake to cool on a cooling rack upside down about 10-15 minutes. Carefully lift the pan(s) off of the cake and allow the cake to remain on the cooling rack to finish cooling.

11. Enjoy!!

    Tip: