Not only is this luscious Coconut Pound Cake simple to prepare, but it also tastes incredible.
– 3 sticks (339g) unsalted butter – 3 cups (600g) sugar – 5 large eggs, room temperature – 3 cups (375 all purpose flour – ½ teaspoon (3g) salt – 1 teaspoon (4g) baking powder – ½ teaspoon (2g) vanilla extract – 1 ½ teaspoon (6g) coconut extract – 1 cup (242g) milk – One 6 ounce package (170g) frozen – 2 cups confectioners sugar – 2-3 tablespoons milk – 1 teaspoon coconut extract
Ingredients
Bring the rack in the oven down to the position that is the next lowest.The oven should be preheated at 325 degrees. Grease and flour a tube pan or bundt pan with a capacity of 10 cups.
Put the flour, salt, and baking powder in a separate basin and mix them together until they are combined. Put aside for later.
After making the butter smooth, add the sugar slowly and mix on medium speed for 3 to 5 minutes, or until the mixture turns lighter in color and fluffy.
After each egg has been added, continue to beat the mixture until the yellow color of the yolk is no longer visible. Scrape the bottom of the bowl as well as the sides of the bowl multiple times.
Take one cup of milk and add the vanilla essence and the coconut extract to it.In an alternating fashion, add the flour mixture and the milk, starting with the flour mixture and ending with the milk.
Mix at a low speed until everything is incorporated after each addition.Mix in the coconut that has been allowed to defrost.
Prepare a bundt or tube pan of 10 inches in diameter by greasing and flouring it. The temperature in the oven is 325 degrees Fahrenheit.
For one hour and thirty minutes, our cake was baked. Baking times can change depending on the pan, temperature, and other factors you use.
In order to be on the safe side, it is recommended that you check in at the very least by the hour and ten minute mark. If it turns out to be too brown, cover it with aluminum foil in a loose manner.
The cake is done when a wooden skewer inserted into it comes out clean or with crumbs. Detach from pan after 10 minutes on a wire rack. Combine all ingredients.
Pour into a piping bag with the tip cut off and drizzle on your cake (or spoonful). Optional: I decorated with sweetened, flaked coconut.
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