Coconut Pound Cake
Recipe: #16016
November 20, 2014
Categories: Desserts, Cakes, Tube/Bundt, Coconut, Baby Shower, Birthday, Brunch, Christmas Mothers Day, Potluck, Oven Bake, Kosher Dairy, more
"This is a delicious cake which uses up half a can of coconut milk - which I make when I have to use up the remaining coconut milk from other recipes. It also freezes well."
Ingredients
Nutritional
- Serving Size: 1 (73.9 g)
- Calories 257.9
- Total Fat - 13.5 g
- Saturated Fat - 8.9 g
- Cholesterol - 70 mg
- Sodium - 199.1 mg
- Total Carbohydrate - 30.9 g
- Dietary Fiber - 0.8 g
- Sugars - 15.9 g
- Protein - 3.9 g
- Calcium - 47.8 mg
- Iron - 0.7 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Grease and flour a bundt pan
Step 3
In a large mixing bowl and electric beaters beat the sugar and butter until light. Add eggs and mix until lemon colored (5 minutes).
Step 4
Mix in coconut milk, water and extract.
Step 5
Add dry ingredients (flour - salt), mix well to combine.
Step 6
Continue beating for 2 minutes.
Step 7
Spoon into prepared pan.
Step 8
Bake for 55-65 minutes or until toothpick inserted in center comes out clean.
Step 9
Cool in pan for 10 minutes and then remove cake from pan finish cooling on rack.
Tips
No special items needed.