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Pound cake is a timeless classic that has graced dessert tables for centuries, cherished for its rich flavor and dense texture. Its versatility allows it to be enjoyed on its own, paired with fresh fruit, or dressed up with frosting and glazes for special occasions. As a beloved staple in many households, pound cake can be adapted to suit various tastes, making it a go-to dessert for gatherings, celebrations, or simply a sweet treat to enjoy with coffee.

The very best Coconut Pound Cake

Indulge in the delightful world of coconut pound cake, a perfect blend of rich, buttery goodness and tropical flavor. This recipe transforms the classic pound cake into a moist, chewy dessert featuring shredded coconut and coconut extract that elevate every bite. Whether enjoyed solo or with fresh fruit and whipped cream, this cake is perfect for celebrations or a simple treat with coffee. Explore the joy of baking and create lasting memories with this irresistible coconut dessert!
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Ingredients
  

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 teaspoon coconut extract

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup coconut milk

1 cup sweetened shredded coconut

Optional: powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

    In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes.

      Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla and coconut extracts.

        In a separate bowl, whisk together the flour, baking powder, and salt.

          Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the flour mixture. Mix until just combined.

            Gently fold in the shredded coconut until evenly distributed throughout the batter.

              Pour the batter into the prepared bundt pan and smooth the top with a spatula.

                Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

                  Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, invert the cake onto a wire rack to cool completely.

                    Optional: Once cool, dust the top with powdered sugar for an elegant finish.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12