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Delve into the world of baking with the Very Best Coconut Pound Cake, a delightful treat that captures the essence of tropical flavors in every slice. This cake is a perfect blend of rich, buttery goodness and the nutty sweetness of coconut, making it an ideal choice for gatherings, celebrations, or simply indulging yourself. Whether you are a seasoned baker or a novice in the kitchen, this recipe is straightforward and ensures a moist, fluffy cake that will impress anyone who tastes it.

The very best Coconut Pound Cake

Discover the delight of baking with the Very Best Coconut Pound Cake. This moist and fluffy treat harmonizes rich butteriness with the sweet, nutty flavor of coconut. Perfect for any gathering, this easy-to-follow recipe ensures a satisfying dessert experience. Enjoy the dense yet tender crumb that brings a tropical vibe to your table. Whether for summer picnics or intimate family dinners, this cake is sure to impress anyone who takes a bite.
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Ingredients
  

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 teaspoon coconut extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup full-fat coconut milk

1 cup shredded unsweetened coconut

Zest of 1 lime (optional, for a zesty twist)

Powdered sugar (for dusting, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan.

    Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.

      Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla and coconut extracts.

        Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.

            Add Shredded Coconut and Zest: Gently fold in the shredded coconut and lime zest (if using) until evenly distributed throughout the batter.

              Pour Batter into Pan: Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula.

                Bake the Cake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool the Cake: Once baked, remove from the oven and let the cake cool in the pan for 10-15 minutes. Then, invert it onto a wire rack to cool completely.

                    Serve and Enjoy: Once cooled, dust with powdered sugar if desired, slice, and serve! This cake is perfect as a dessert or a delightful afternoon treat with tea or coffee.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices