Although this cake, used in the grilled coconut pound-cake sundaes with tropical fruit, calls for flaked coconut, don't be tempted to omit the coconut extract — it really adds depth to the coconut flavor.
Cake can be made 3 days ahead and kept, wrapped well in plastic wrap, at room temperature.
Recipe information
Total Time
4 hr (includes cooling)
Yield
Makes 1 loaf
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat oven to 325°F.
Step 2
Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.
Step 3
Whisk together flour (2 cups), baking powder, and salt in a bowl.
Step 4
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
Step 5
Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.
Step 6
Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.
