Coconut Pound Cake
- Serves: 12
- ½ pound unsalted butter, softened
- 3 cups sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1 cup whole milk, room temperature
- 1 cup long shred coconut
- 1 teaspoon lemon extract
Preheat oven to 350 °F.
Cream thoroughly softened butter; gradually add sugar and mix well. Add eggs one at a time, beating after each addition.
Add alternately, flour and milk, beginning and ending with flour. Mix well.
Add coconut and lemon extract and mix until blended.
Pour into greased and floured large tube pan. Bake 75 to 90 minutes or until a toothpick, inserted in the center, comes out clean.
Completely cool the cake prior to serving. The cake is very rich and should be sliced thin for serving. Garnish with fresh berries.