Coconut Pound Cake (Using Coconut Milk)

I was looking online for a coconut pound cake that used coconut milk and came across one that was similar to the one that I wanted. However, I made quite a few changes and I believe that it has been perfected :-) This pound cake has a wonderfully rich coconut flavor b/c it uses coconut milk. The coconut milk and coconut are both un-sweetened, so you may add a little more sugar if you'd like, but this recipe is great even if you don't have a "sweet tooth". ADDITIONAL NOTES: After readin some of the reviews, I tried this same recipe and added a "Brown suger Toasted Coconut Glaze". It makes it even better. See below

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 loaf

Ingredients

• 4  eggs
• 2  cups all-purpose flour
• 3⁄4 cup butter, softened
• 3⁄4 cup coconut milk, unsweetened
• 1⁄2 cup  shredded coconut, unsweetened
• 1 3⁄4 cups sugar
• 1  tablespoon pure vanilla extract
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt

• Optional Brown Sugar-Toasted Coconut Glaze

• 3  tablespoons butter
• 1⁄4 cup brown sugar
• 1⁄2 teaspoon vanilla
• 1⁄2 cup coconut, toasted

• optional

• 2  tablespoons coconut milk

Directions

1. Preheat over to 325 degrees.
2. Greese and flour 1 loaf pan, set aside.
3. In a mixing bowl, mix softened butter and sugar together until fluffy.
4. In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
5. Add eggs, one at a time into butter/sugar mixture. Mix well.
6. Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
7. Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
8. If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.