Now to the coconut cake.
My daughter came home Friday night to aggravate spend time with her dad all weekend. They are always picking and playing. She likes to bake with me so I decide to make a coconut pound cake after seeing the recipe online. I did not plan to eat all of it so I gave half to my daddy. He loves any kind of sweet stuff.
I love how it turned out and it was fairly easy to make. When I cook, I can make the biggest mess and it usually takes me more time cleaning up than actually making it. So if you saw my kitchen, you would think I struggled. It only took about 5 minutes to put it together and 65 minutes to bake. It had a light taste that was not too sweet. I think it tasted more like some sort of bread than a cake. It went great with a cup of coffee and only lasted 2 days.
I let my daughter make the frosting. It was delicious and added just the right amount of sweetness.
COCONUT POUND CAKE
- 2 cups- all purpose flour
- 1 1/2 tsp- baking powder
- 1/2 tsp- salt
- (You can use self rising flour and eliminate the salt and baking powder).
- 3/4 cup- butter (room temp)
- 1 cup- sugar
- 1/2 tsp- vanilla extract
- 1/2 tsp- coconut extract
- 3 eggs
- 1 cup coconut milk (or coconut cream)
- 1 1/4 cup sweetened coconut
Whisk the flour, baking powder and salt together. In another bowl, use a hand or stand mixer and cream the butter, sugar, vanilla extract and coconut extract together.
Add in the eggs one at a time then gradually add in the dry ingredients while alternating with the coconut milk.
Fold in the coconut then pour into a prepared loaf pan. (Lined with parchment paper or well greased).
Bake 350 for 60-65 minutes. Test it with a toothpick or cake tester for doneness.
*FROSTING
- 4 tablespoons- butter (room temperature)
- 2 cups- confectioners sugar
- 2 tablespoons coconut extract
- 1/4 cup- toasted coconut
Mix together the wet ingredients then gradually add in the powder sugar.
*You can also add coconut extract to store bought vanilla or cream cheese frosting.
