Coconut Pound Cake (Using Coconut Milk) - cooking recipe

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

Preparation

Preheat over to 325 degrees.
Greese and flour 1 loaf pan, set aside.
In a mixing bowl, mix softened butter and sugar together until fluffy.
In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
Add eggs, one at a time into butter/sugar mixture. Mix well.
Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
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.