Coconut Pound Cake
INGREDIENTS
Cake:
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups butter, softened
For the Frosting:
• 1/4 cup butter, softened
• 1 1/2 cups powdered sugar
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• Shredded coconut for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a cake pan.
2. In a bowl, mix the flour, baking powder, and salt.
3. In another bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition.
4. Stir in the sour cream, vanilla, and coconut extract. Gradually add the flour mixture, beating at low speed until well combined. Stir in the shredded coconut.
5. Pour the batter into the prepared pan. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
For the Glaze:
1. Beat the butter until smooth. Gradually add the powdered sugar, alternating with the milk until the desired consistency is reached.
2. Add the vanilla and coconut extract, and continue beating until smooth.
3. Top the cooled cake with the glaze and sprinkle with shredded coconut.
Enjoy your delicious Coconut Pound Cake!
