This is what was baking in my kitchen today and my kitchen smelled fantastic! I found this recipe over at Mommy's Kitchen and liked that it used coconut milk, coconut extract and flaked coconut! Pound Cake typically does taste better the second or third day but I have to admit I couldn't wait and I tried a piece (or two, or three) today and it was delicious!
Coconut Pound Cake
1 C butter, softened
2 1/2 C granulated sugar
6 large eggs, room temp
3 C sifted cake flour (no substitutions)
1 C coconut milk
1 tsp vanilla extract
1 tsp coconut extract
2/3 - 3/4 C flaked, sweetened coconut
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.
Shared with these great blogs: Everyday Mom's Meals, Simply Gourmet Photography, Mandy's Recipe Box, The Saturday Evening Post, Lady Behind the Curtain, Lark's Country Heart, It's A Keeper, Something Swanky, Recipe Swap Thursday, Delicious Sweets, A Well-Seasoned Life