Coconut Cream Pound Cake

Ingredients

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 tsp coconut extract (or vanilla extract)

3 cups all-purpose flour

2 tsp baking powder

½ tsp salt

1 cup coconut milk (or whole milk)

1 cup sweetened shredded coconut

For the Glaze:

2 cups powdered sugar

2–3 tbsp coconut milk (or regular milk)

½ tsp vanilla or coconut extract

Extra shredded coconut for garnish

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt or tube pan.

2. In a bowl, whisk flour, baking powder, and salt together.

3. In a large mixing bowl, cream butter and sugar until light and fluffy.

4. Beat in eggs, one at a time, followed by coconut extract.

5. Gradually add dry ingredients alternately with coconut milk, mixing just until smooth. Stir in shredded coconut.

6. Pour batter into prepared pan and bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool cake in pan for 10 minutes, then turn onto a wire rack.

8. For the glaze, whisk powdered sugar, coconut milk, and extract until smooth. Drizzle over cooled cake.

9. Sprinkle with extra shredded coconut before serving