Coconut Pound Cake

Cooking Time

80 minutes

Difficulty

Easy

Serves Up To

12

Nutrition Information

Total Fat11g
Cholesterol47mg
Sodium863mg
Total Carbohydrates37g
Dietary Fiber1g
Sugars26g
Protein4g

Directions

  1. Preheat oven to 350°F. Spray a 8×4-inch loaf pan with nonstick cooking spray.

  2. Stir oil and sugar in a large bowl. Stir in eggs, one at a time, then stir in extracts, baking powder, and salt. Add the almondmilk and flour and stir just until combined.

  3. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick comes out almost clean. Cool completely before removing from pan.

  4. To make frosting: whisk powdered sugar, extracts, and almondmilk in a medium bowl. Drizzle over cooled cake and immediately top with toasted coconut. Let set, then slice and serve.

Courtesy of: Crazy for Crust

Ingredients

  • 1/2 cup (119 ml) vegetable oil (or melted butter)
  • 1 cup (185g) granulated sugar
  • 3 large eggs
  • 1 teaspoon (15 ml) vanilla extract
  • 1 teaspoon (15 ml) coconut extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (119 ml) Almond Breeze almondmilk Almond Coconut Blend Original Unsweetened
  • 1 1/2 cups (192g) all-purpose flour
  • 1 cup (101g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 2-4 tablespoons (30-60 ml) Almond Breeze Almond Coconut Blend almondmilk
  • 1 cup (64g) toasted coconut

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