coconut pound cake

Pound cake is the ultimate butter cake.   It gets its name (and texture) from the traditional proportions of its ingredients -- one pound each of butter, sugar, eggs and flour --although over the years pastry chefs have played with the original formula adding baking powder to the batter like in this spectacular coconut pound cake recipe.   Keep this recipe in your recipe box this summer..you can count on it as a perfect take along dessert to a BBQ or pack it up and take on a picnic for snacking.

First you'll want to find the best coconut extract available.

Cream the sugar and butter and fold in 5 eggs one at a time.

It will start to seperate and losen at this stage.  Fold gently after each egg until combined.

The end result will look like this

Next, put the flour, coconut, milk, extract and baking powder

 in a seperate bowl and mix until combined.

Beat into creamed mixture and poor into prepare tubed pan.

I used this one.  You can purchase it  HERE

SO, it's not the prettiest pound cake in the world but it's the best one I have ever tasted. 

Maybe I'm partial to coconut !

( or the flakey goodness jumping out of each slice). 

Oh Yeah!

Coconut Pound Cake

Ingredients:

2 cups white sugar
1 cup butter
5 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup milk 3 1/2 ounces flaked coconut
1 teaspoon coconut extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

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 a few minutes and turn out onto a serving platter.  Dust with Confectioners sugar if desired.