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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 1 |
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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. 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 |
Directions:
1. Put oven rack in middle position and preheat oven to 325°F.
2. Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.
3. Whisk together flour (2 cups), baking powder, and salt in a bowl.
4. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
5. Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.
6. Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.
7. Cooks' note: Cake can be made 3 days ahead and kept, wrapped well in plastic wrap, at room temperature.
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