Coconut Vanilla Bean Pound Cake

• 1/2 cups Virgin Coconut Oil
• 3 whole Eggs
• 1 cup Granulated Sugar
• 3/4 cups Whole Milk
• 1 whole Vanilla Bean, Seeds Only
• 1 teaspoon Coconut Extract
• 1-3/4 cup All-purpose Flour
• 1-3/4 teaspoon Baking Powder
• 1/4 teaspoons Kosher Salt
• 1/2 cups Shredded Coconut

1. Heat the oven to 350F and grease a 9-by-15-inch loaf pan.
2. Melt the coconut oil in a small pan over low heat. Pour it into a large bowl and whisk in the eggs, sugar, milk, vanilla bean seeds, and coconut extract.
3. In another bowl, combine the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients to combine. Pour the mixture into the prepared loaf pan. Sprinkle the shredded coconut all over the top of the batter.
4. Bake until golden brown and a toothpick inserted in the center comes out clean, about 60 minutes. Allow to cool on a wire rack for 10 minutes, before removing from the loaf pan. Cool completely before serving.

virgin coconut oil, eggs, sugar, milk, vanilla bean, coconut, allpurpose, baking powder, ubc, shredded coconut

Taken from tastykitchen.com/recipes/desserts/coconut-vanilla-bean-pound-cake/ (may not work)