sheshe

I wonder how a pineapple glaze might be on the coconut cake. In a pina colada that combination of flavors is magical. :-)

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.

Yield: Makes 1 loaf
Active Time: 30 min
Total Time: 4 hr (includes cooling)

2 cups all-purpose flour plus additional for dusting
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled

Put oven rack in middle position and preheat oven to 325�F.

Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.

Whisk together flour (2 cups), baking powder, and salt in a bowl.

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.

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.

Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.