monday {menu}

 

{RECEIPE FROM... H E R E}

C O C O N U T  C A K E  

W I T H  C O C O N U T 

 C R E A M  C H E E S E  I C I N G 

Ingredients

Coconut Pound Cake

• 1¾ cups all-purpose flour
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  2 teaspoon baking powder
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  ½ teaspoon salt
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  ¾ cup butter unsalted, at room temperature
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  1 cup sugar granulated
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  3 large eggs
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  ¾ cup coconut milk unsweetened
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  ½ cup unsweetened coconut shredded

Coconut Cream Cheese Frosting

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  2 ounce cream cheese softened
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  4 tablespoon butter unsalted, softened
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  1½ cups powdered sugar same as icing sugar or confectioners sugar
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  2 tablespoon coconut milk or regular milk
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  ½ cup unsweetened coconut shredded

Instructions

Prepare your oven and loaf pan: Preheat oven to 325 F. Spray a loaf pan with cooking spray or grease it with butter.

Mix the batter: In a large bowl whisk together the flour, baking powder and salt. In a separate bowl, cream the butter with the sugar for a few minutes until light and fluffy. Add in the eggs and combine well. Add 1/2 the flour mixture, ½ cup coconut milk, mix,  then remaining flour and remaining coconut milk. Fold in the shredded coconut.

• Bake the cake: Pour the batter into your prepared pan and bake for 1 hour or until a toothpick inserted comes out clean (a few crumbs are okay). Allow the cake to cool for 10 minutes in the pan. Run a knife around the edges of the cake, remove it from the pan, and let it cool fully on a wire rack.
  
• Make the icing: While the cake is cooling, beat the butter and cream cheese until silky. Beat in the icing sugar and coconut milk until smooth. Fold in half the shredded coconut.
• Finish the cake: Once the cake has cooled fully, spread the icing over the top. Coat the icing with the remaining shredded coconut. Slice and enjoy!