Do any of you guys do Lent? I feel like not many people do anymore. I’m sure I’ve mentioned this before, but my family always gives up treats for Lent.
Yes..treats. ALL treats.
I am sure you can all imagine how painful this is for me, the cookie dough-cake batter-frosting-licking-addict.
This was about as close as I could come to making a dessert without the Lent police coming after me.
I had my dad, the coconut connoisseur, just about on his knees praising me for this cake. This recipe fell under the “Don’t change A THING” category for him and I know he is just counting down the days until I make it again, maybe I’ll give baking it in a loaf pan a go next time?
Coconut Pound Cake
(Make one 9 or 10-inch tube pan cake)
1 cup (2 sticks) butter, softened
2 cups white sugar
1 cup milk (I used skim)
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
3 1/2 oz. coconut (I used half sweetened shredded coconut and half unsweetened coconut flakes)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
pinch of salt
- Preheat oven to 350˚F. Grease and flour a 9 or 10-inch tube pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Using a stand mixer, cream together butter and sugar. Add in eggs, one at a time. Be sure to scrape down sides and bottom of bowl to get everything incorporated. Add in the coconut and vanilla extract. Mix in the milk and coconut. Finally, slowly add in the flour mixture and mix until just combined.
- Pour batter into prepared pan and bake in preheated oven for 1 hour, until about golden brown and top springs back when lightly touched. Let cool in pan for about 10 minutes, then invert onto plate. Enjoy!
Random Fact of the Day: A rainbow can only be seen in the morning or late afternoon.