This delightfully moist and dense pound cake has a wonderful coconut flavor!
1 pound (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tablespoon vanilla extract
2 tablespoons coconut extract
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 pound (2 cups) sour cream, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extracts, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Beat in sour cream then beat in the rest of the flour. Scrape the bottom and sides of the bowl and beat for another 10 seconds on medium speed. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Coconut Glaze
3 cups powdered sugar
2 teaspoons coconut extract
1/3 cup, plus more coconut cream or coconut milk
2-3 tablespoons water
1 cup sweetened shredded coconut
With an electric mixer, beat powdered sugar, extract, and 1/3 cup coconut cream together. Add water a spoonful at a time until you reach your desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more water, one teaspoon at a time. Slowly drizzle over cooled cake. Sprinkle shredded coconut on top of cake.
