Coconut Pound Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. (5 minutes)

Recipe View 7 mins In a large bowl, cream together 2 cups sugar and the softened butter until light and fluffy. (7 minutes)

Recipe View 5 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. (5 minutes)

Recipe View 8 mins In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. (8 minutes)

Recipe View 3 mins Stir in the shredded coconut and 1 teaspoon of coconut extract. (3 minutes)

Recipe View 1 hrs Pour the batter into the prepared tube pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Recipe View 10 mins Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

Recipe View 8 mins While the cake is cooling, prepare the glaze. In a small saucepan, combine 1 cup sugar, water, 1 teaspoon coconut extract, and chopped walnuts. Bring to a boil over medium heat, stirring constantly, and boil for 1 minute. (8 minutes)

Recipe View 15 mins Pour the glaze evenly over the still-warm cake. Let the glaze set before serving. (15 minutes)