Thursday, May 13, 2010

Coconut Pound Cake


  • 2 cups white sugar
  • 1 cup butter
  • 5 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk (I used coconut cream instead and omitted the extract. The cake turned out amazing)
  • 3 1/2 ounces flaked coconut
  • 1 teaspoon coconut extract
  • 1 cup white sugar
  • 1/4 cup water (Cut this water in half and instead use coconut cream, omitting the extract)
  • 1 teaspoon coconut extract
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan, or two bread pans.
  2. In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
  3. In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
  4. Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
  5. To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon

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