1/4cupcoconut flour (you can also use all purpose flour)
1stick, or 1/2 cup, unsalted butter at room temperature
2large eggs, at room temperature
1/2cupevaporated milk, or you can use coconut milk
1cupsweetened shredded coconut plus more for garnish
for the glaze
1heaping cup confectioner's sugar
milk or cream or coconut milk, to thin
Set oven to 350F
Whisk together the flours, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time.
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.
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)
Let the cake cool for 10 minutes before turning out onto a rack. let cool completely before glazing.
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/ January 16, 2014