Name: Coconut Pound Cake
Cook time: 30 min
Total time: 4 hr (includes cooling)
Yield: Makes 1 loaf
Ingredients: 2 cups all-purpose flour plus additional for dusting; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1 1/2 cups sugar; 4 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled

Coconut Pound Cake

Although this cake, used in the grilled coconut pound-cake sundaes with tropical fruit, calls for flaked coconut, don't be tempted to omit the coconut extract — it really adds depth to the coconut flavor.

Cooks' note:

Cake can be made 3 days ahead and kept, wrapped well in plastic wrap, at room temperature.

Recipe notes

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