Coconut Pound Cake (Using Coconut Milk)

• 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

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.

eggs, flour, butter, coconut milk, shredded coconut, sugar, vanilla, baking powder, salt, brown sugar, butter, brown sugar, vanilla, coconut, coconut milk

Taken from www.food.com/recipe/coconut-pound-cake-using-coconut-milk-376969 (may not work)