Coconut Pound Cake

I have a friend (you know who you are) who has no confidence in her cooking / baking skills. And yet.. anytime I have eaten anything she has cooked or baked it has been truly good. Better than good. Really yummy...really. Hmmm...false modesty perhaps? Nope. Not with this chick. She just hides behind her abilities and never takes a bow. So, to honor and shine a light on her, I am sharing one of her recipes that I love. A perfect, dense, moist, buttery, coconut pound cake.

Coconut Pound Cake

2 sticks unsalted butter
2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup unsweetened Thai coconut milk, shaken
4 large eggs, room temperature
2 cups sugar
1 tsp. vanilla
3/4 cup dry, unsweetened coconut (if not in your supermarket, try a health food store)

Place rack in bottom third of oven - preheat to 350*

Grease a bundt pan and dust with flour.

Sift flour, baking powder and salt together in bowl. Heat butter and coconut milk in a pan, over low heat, until butter is melted and mixture is warm. Do not let come to a boil. Place eggs and sugar in bowl of mixer and beat on medium speed until thick and pale (about 2 minutes). Add vanilla and blend. Reduce to low speed and gradually add flour mixture until completely combined. Scrape sides of bowl and add coconut. Mix until incorporated. Add warm milk and butter mixture gradually, mixing on low speed until incorporated. Give a final stir with rubber spatula. Pour batter into prepared bundt pan - thump on counter to settle batter. Bake for 60 - 65 minutes testing with a wooden skewer. Don't over bake. Skewer should come out with a few crumbs attached. Cool on rack for 15 minutes before unmolding. Leave cake on rack until completely cooled. Store on platter under a cake dome or wrap completely in Saran. Serve plain or dust with confectioners' sugar or serve with a berry compote. Any way you choose to serve it, it's delish!