Okay folks – here’s the recipe I’ve been working with for the coconut pound cake. It is based off this recipe from King Arthur Flour’s website so it’s definitely not my own base recipe…
½ c cup room temp butter (one stick)
½ cup coconut oil
1 cup coconut sugar
4 large eggs @ room temperature
2 c Flour
½ tsp salt
1 ½ tsp baking powder
½ cup of unsweetened coconut
½ c coconut milk
1 tbsp coconut extract (could also use coconut rum or coconut flavored vodka)
1 tsp vanilla
(if using unsalted butter, up the salt to 1 tsp)
Preheat oven to 350. Prepare a 9 x 5 loaf pan (I use coconut oil spray when I bake and it gives an extra oomph to the coconut flavor)
Cream the butter and coconut oil until very light
Beat in the sugar gradually, then the eggs one at a time, scraping the bottom and sides of bowl.
In a separate bowl, whisk together flour, baking powder, coconut, and salt.
In another separate bowl, whisk together milk, extract or alcohol, and vanilla
Alternately add the wet & dry ingredients to the butter/sugar/egg mixture starting and ending with the flour. Blend well after each addition.
Pour batter into the pan and smooth the top
Sprinkle top with coconut.
Bake the cake for 55-60 minutes until done. If the top of the cake seems to be browning too quickly, you can tent it with aluminum foil for the final 15 minutes.
Remove cake from oven, and loosen edges. Wait 5 minutes than turn it out onto a rack to cool.
I’m also toying with subbing the canned coconut milk instead of the boxed stuff. We are big coconut fans here…
FYI, you can probably go all vegan with vegan egg substitute or all organic with the ingredients if you wanted to. I try to use as much organic as I can find here. Oh, and just so you know, I usually use King Arthur Organic Flour when I bake anyway. Happens to be my “flour of choice”