Zutaten für Cindy's Coconut Pound Cake
- 4 large eggs
- 1 3/4 cups granulated sugar
- Canola Oil
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (whole milk recommended)
- 1 teaspoon vanilla extract
- Coconut
- Coconut Extract
- Water
- 1 cup (2 sticks) unsalted butter, softened
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Zubereitung von Cindy's Coconut Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the shredded coconut and milk.
- Pour batter into the prepared loaf pan and bake for 60-80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
2428g
Fat
524g
Carbs
273g
