Triple Coconut Pound Cake

Ingredients

• 1 1/4 cups all purpose flour
• 1/4 cup coconut flour (or use all regular flour)
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 stick (1/2 cup) unsalted butter at room temperature
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/2 cup evaporated milk (or coconut milk!)
• 1/2 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup sweetened shredded coconut plus more for garnish

for the glaze
• 1 heaping cup confectioner's sugar
• milk or cream or coconut milk, to thin
• 1/2 tsp coconut extract

Instructions

1. Set oven to 350F
2. Whisk together the flours, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time.
4. Mix the evaporated milk with the extracts, and add alternately to the bowl with the dry ingredients, beginning and ending with the dry. Don't over mix the batter.
5. Stir in the shredded coconut and turn into a greased and floured loaf pan. Smooth out the top and bake for about 55 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok)
6. Let the cake cool for 10 minutes before turning out onto a rack. let cool completely before glazing.
7. Make the glaze by mixing the confectioner's sugar and extract with enough liquid to make a spreadable glaze. Top the glazed cake with more shredded coconut.

https://theviewfromgreatisland.com/triple-coconut-pound-cake/

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