Coconut Pound Cake RecipePhoto Credit : Lori Pedrick
Flavored with almond, vanilla, and coconut, this moist coconut pound cake is a favorite spring cake that’s especially nice for Easter or Mother’s Day.
See More:How to Make Coconut Pound Cake
6 large room-temperature eggs, separated
1 1/2 cups unsalted butter (3 sticks)
3 cups granulated sugar
2 teaspoons almond extract
2 teaspoons vanilla extract
2 teaspoons coconut extract
3 cups cake flour
1 cup whole milk
2 cups sweetened flaked coconut
Set the oven to 300 degrees. Separate the eggs and allow them to return to room temperature.
Beat the yolks with the butter at high speed until well blended. Gradually add the sugar, beating until light and fluffy. Add the extracts and beat at low speed.
Start to add the cake flour, sectioned out 1/4 cup at a time. Alternate adding the milk with the coconut and beat.
In a separate bowl, beat the egg whites until stiff, then gradually fold them into the batter. Pour into a greased 10 inch tube pan.
Bake 2 hours at 300 degrees. Cool in pan on wire rack 10-15 minutes before serving.