Homemade Coconut Pound Cake ~ Potluck Sunday
Good Morning everyone today is Potluck Sunday, I hope you prepared a wonderful dish to bring. I am really hungry and cant wait to see what everyone has contributed.
I’m a girl with a weakness for sweets, so today I am bringing a Homemade Coconut Pound Cake to the potluck.
I adapted this recipe from the Homemade Vanilla Pound Cake that I made a couple months back. While I was preparing the original pound cake recipe all sorts of different versions were popping into my head Lemon, Chocolate and Coconut.
I thought maybe if i played around a bit with the ingredients I could come up with a few different pound cake recipes. Coconut was the first one I wanted to try.
I was a little nervous messing with the original recipe because it was so good just as it was.
Well, I am happy to say the Coconut Pound Cake turned out fabulous. I am so glad I gave it a try now I have another great pound cake recipe.
In my opinion pound cakes are so much better the second day. I guess it is because the flavors have time to sit and marry.
Personally I can never wait till then to whack off a slice. That’s because I have absolutely no will power LOL. I hope you enjoy the recipe.
Coconut Pound Cake
Ingredients:
1 – cup butter, softened
2 1/2 -cups granulated sugar
6 – large eggs, room temp
3 – cups sifted cake flour (a must here)
1 – cup coconut milk
1 – teaspoons vanilla extract
1 – teaspoon coconut extract
2/3 – 3/4 – flaked, sweetened coconut
Directions:
2 1/2 -cups granulated sugar
6 – large eggs, room temp
3 – cups sifted cake flour (a must here)
1 – cup coconut milk
1 – teaspoons vanilla extract
1 – teaspoon coconut extract
2/3 – 3/4 – flaked, sweetened coconut
Directions:
Beat butter until creamy, gradually add sugar. Add eggs one at a time, beating well.
Add vanilla and coconut extract and blend. Add flour and coconut milk alternately, beginning and ending with flour.
Add shredded coconut. Pour into a greased and floured Bundt cake and bake at 325 for 1 hour and 15 minutes.
Let cool in pan about 5minutes then remove and cool completely on a cooling rack.
Tina, The Mom in Mommy’s Kitchen
