Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Coconut Pound Cake
20 minutes to assemble
65-70 minutes to bake loaf pans
70-75 minutes to bake bundt pan
65-70 minutes to bake loaf pans
70-75 minutes to bake bundt pan
12 Servings
20 minutes to assemble
65-70 minutes to bake loaf pans
70-75 minutes to bake bundt pan
65-70 minutes to bake loaf pans
70-75 minutes to bake bundt pan
12 Servings
A Taste of Thai Coconut Milk makes an ordinary pound cake recipe extraordinary!
Ingredients
- 3 sticks butter, softened
- 2 cups sugar
- 1 cup brown sugar
- 6 eggs, room temperature
- 2 teaspoons coconut extract
- 1/2 teaspoon almond extract
- 3 cups cake flour
- 1/2 teaspoon baking powder
- 1 cup Coconut Milk
Directions
- Preheat oven to 325°F. Grease and flour 2 - 8" x 4" loaf pans or bundt pan.
- In large mixing bowl, beat butter, sugar and brown sugar until very creamy and smooth, about 3-4 minutes.
- Beat in eggs, one at a time, beating well after each addition, until light and fluffy. Mix in coconut and almond extracts.
- Stir flour and baking powder together in a medium bowl.
- Add flour mixture to creamed mixture alternately with Coconut Milk, beating after each addition until just incorporated and ending with flour.
- Pour batter into loaf pans or bundt pan filling no more than 3/4 full.
- Bake loaf pans in middle of oven 65-70 minutes or until inserted toothpick comes out clean. Bundt pan may have to cook an additional 5-10 minutes or more.
In This Recipe
Previous
Next