Tropical Coconut Cake
Ingredients:
Pound Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup unsalted butter (1 1/2 sticks)
3 eggs (room temperature)
1 teaspoon pure vanilla extract
1 tablespoon pure coconut extract
1/2 cup canned unsweetened coconut milk
1/2 cup whole milk
1/2 cup shredded coconut flakes
Frosting:
2 cups powdered sugar
1/4 cup whole milk
Pinch of salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 cup shredded coconut flakes for topping
Instructions:
Preheat the oven to 325°F and grease/flour a 9×5-inch pan.
Mix the flour, baking powder, and salt in a large basin. Put aside.
Cream butter and sugar in a separate large basin. One egg at a time, stir in coconut and vanilla extracts.
Gradually fold in the dry ingredients, alternating with coconut milk and whole milk, until the batter is fluffy.
Fold in shredded coconut flakes and pour the batter into the prepared pan, smoothing the top.
Bake for 1 hour and 15-20 minutes, covering with parchment paper if necessary. Verify doneness with a toothpick.
Allow the cake to cool in the pan before transferring it to a rack.
For the frosting:
Mix powdered sugar, milk, salt, and extracts until smooth.
Pour half over the cooled cake, sprinkle with coconut flakes, let it harden, then add the remaining frosting.
Enjoy each slice of this heavenly Tropical Coconut Cake, and let its flavors transport you to a beach retreat!