Cakes

Triple Coconut Pound Cake

51
12
1 1/4 cups All Purpose Plain Flour
1/4 cup Coconut Flour
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Ground Sea Salt
1 stick (1/2 cup) unsalted Butter at room temperature
1 cup Sugar
2 Large Eggs, at room temperature
1 teaspoon Vanilla Extract
1/2 Cup Coconut Milk.
1 teaspoon Coconut Extract
1 cup sweetened shredded Coconut plus more for garnish
for the glaze
1 heaping cup Confectioner's Sugar
1 teaspoon Coconut Extract, use in the icing
Set oven to 350F, be sure that your oven is pre - heated before you put the cake in the oven. Whisk together the flours, baking powder, baking soda, and salt. Set aside. Cream the butter and sugar together 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. 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. You can make this cake if you want to in a spring form tube cake pan and it will come out real easy.
Nutritions

Calories
377

Sodium
109mg
4% DV

Fat
21g
33% DV

Protein
4g
9% DV

Carbs
40g
13% DV

Fiber
3g
15% DV