Coconut Poundcake
Makes 1 loaf
1/2 cup(1/4 pound or 1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons coconut extract
2 teaspoons Mexican vanilla
1 cup sour cream
1 cup sweetened flaked coconut
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
- Preheat oven to 350°. Lightly butter an 8x4x2-3/4-inch loaf pan.
- Cream butter and sugar. Beat in eggs, one at a time, extracts, sour cream and coconut. Combine flour, baking powder, baking soda and salt, and fold into butter mixture.
- Spoon batter into prepared pan and bake in the middle of the oven for 45 to 55 minutes, or until a toothpick comes out clean.
- Cool the finished bread on a rack for 15 minutes; turn out the bread and continue cooking.
Note: Bread may be made 1 day ahead and kept in an airtight container or wrapped in plastic wrap at room temperature.