Description
This Coconut Poundcake is a rich and moist dessert with a delicious tropical twist. Infused with coconut milk, shredded coconut, and extracts, it’s a perfect treat for coconut lovers. The simple yet decadent flavor makes it ideal for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut milk
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F and grease a 9×5 inch loaf pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla and coconut extracts.
- Combine flour, baking powder, and salt; gradually add to the creamed mixture, alternating with coconut milk.
- Fold in shredded coconut.
- Pour batter into prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serving.
Notes
- Make sure the butter is at room temperature for a smooth, fluffy batter.
- If you prefer a stronger coconut flavor, you can add a bit more coconut extract.
- This poundcake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes