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coconut pound cake

4.0

(157)

cooking.nytimes.com
Your Recipes

Total: 1 hours

Servings: 9

Cost: $1.71 /serving

Ingredients

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Instructions

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Step 1

Heat oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan, making sure to shake out any excess flour.

Step 2

In a medium bowl, whisk the 2 cups flour with the baking powder and salt.

Step 3

In a large bowl and using an electric mixer on medium-high, beat together the butter and sugar until fluffy, about 2 minutes. With the machine running, beat in the coconut oil, scraping down the bowl often, until combined. Beat in eggs one at a time, beating to blend between additions.

Step 4

Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of the toasted shredded coconut, and beat just until combined. Do not overmix.

Step 5

Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the top.

Step 6

Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.

Step 7

Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month.

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