Coconut Pound Cake

Instructions

1. Prepare the pan
   Preheat oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or tube pan, making sure to coat all crevices.
2. Cream butter and sugar
   In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl occasionally.
3. Add eggs and flavorings
   Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract until fully incorporated.
4. Combine dry ingredients
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with coconut milk, beginning and ending with the flour mixture. Mix on low speed until just combined, being careful not to overmix.
5. Add coconut
   Fold in 1 cup of the shredded coconut with a rubber spatula until evenly distributed throughout the batter.
6. Bake the cake
   Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 1 hour to 1 hour 10 minutes, or until a wooden toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
7. Make the glaze
   In a medium bowl, whisk together the powdered sugar and 3-4 tablespoons of coconut milk until smooth. The glaze should be thick but pourable. Add more coconut milk if needed to reach the desired consistency.
8. Finish and serve
   Once the cake is completely cool, drizzle the glaze over the top, allowing it to run down the sides. Sprinkle the remaining 1/2 cup of shredded coconut over the glaze. Let the glaze set for about 20 minutes before slicing and serving.