Coconut Pound Cake With Coconut Glaze

• Coconut Pound Cake
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 5 eggs, room temperature
• 1 cup whole milk
• 1 teaspoon coconut extract
• 3.5 ounces Angle Flake sweetened, shredded coconut
• Coconut Glaze
• 2 tablespoons unsweetened coconut milk
• 1/2 teaspoon coconut extract
• 1/2 to 1 cups confectioners' sugar

1. Preheat oven to 325u0b0F. Grease and lightly flour a 9- or 10-inch tube pan.
2. In a large bowl, whisk together flour, baking powder and salt.
3. In a separate bowl, use an electric mixer (on medium speed) to cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time, and mix well. Stir in the milk, coconut extract and shredded coconut. Finally, add the flour, baking powder and salt mixture, and stir to combine. Pour batter into prepared pan and bake until golden brown, about 1 hour.
4. Meanwhile, prepare the glaze. Whisk together the coconut milk, coconut extract and confectioner's sugar until smooth, adding more sugar as needed to thicken the glaze (or more milk if you want to thin it out).
5. Cool cake in pan for 5-10 minutes before removing. Drizzle with glaze while cake is still warm.

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Taken from food52.com/recipes/22162-coconut-pound-cake-with-coconut-glaze (may not work)