COCONUT POUND CAKE
This is a most luscious coconut pound cake using freshly grated coconut. The batter is ultra rich and is best baked in mini pans instead of a big loaf pan or a big bundt pan. It's excellent baked as cupcakes too. The baked cakes freeze very well.
from a fan: "It was the bomb!"
3 ¼ cup cake flour, measure then sift
½ tsp. salt
½ tsp. baking soda
¾ cup thick coconut milk
½ cup sour cream
6 eggs, room temperature
1 tsp. vanilla
2 ½ sticks unsalted butter, soft
2 ½ cup white sugar
½ cup light brown sugar, sifted
2 cup shredded, fresh coconut
Tools: medium bowl, small bowl, large bowl, measuring pitcher, electric beater, 6 mini loaf pans, non-stick spray, rubber spatula
Preheat oven to 350 degrees.
1. In a medium bowl, stir together the sifted cake flour, salt and baking soda. Set aside.
2. Stir together the coconut milk and sour cream in a small bowl. Set aside.
3. Crack the eggs into a pitcher and add the vanilla to the eggs. Set aside.
4. In a large bowl, whip the butter. Add both sugars and beat till light and fluffy. Pour the eggs in one at a time, beating well after each addition. Of course, the vanilla will get poured in too.
5. Pour half of the coconut milk mixture and half of the flour mixture over the butter-sugar-eggs.
6. Beat on low till somewhat combined.
7. Add the remaining milk and flour mixtures. Beat on low till somewhat combined.
8. Use a spatula to finish the mixing.
9. Add the fresh coconut and fold gently till thoroughly mixed.
10. Use measuring cups to portion 1 1/3 cups of batter into six mini loaf pans.
11. Place mini loaf pans on a baking sheet then bake for 45 minutes.
12. Insert a toothpick to check for doneness in one loaf at the front of the oven and one loaf at the back of the oven. If the toothpick comes out with plenty of crumbs, turn the baking sheet so the cakes at the back of the oven are now at the front, removing them if they are done. Bake another 10 minutes for the pound cakes that are not done.
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