Coconut Pound Cake

Name: Coconut Pound Cake
Cook time: 80 min
Total time: 80 min
Yield: 12
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 Unsweetened Original Almondmilk Coconutmilk; 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 Unsweetened Original Almondmilk Coconutmilk; 1 cup (64g) toasted coconut

Cook Time:
80 Minutes: Difficulty:
Easy: Serves Up To:
12 Servings

Nutrition Information

Total Fat	11g

Total Carbohydrates	37g

Cholesterol	47mg
Sodium	863mg

Dietary Fiber	1g
Sugars	26g

Protein	4g

Directions

Step 1 complete
Preheat oven to 350°F. Spray a 8×4-inch loaf pan with nonstick cooking spray.
Step 2 complete
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.
Step 3 complete
Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick comes out almost clean. Cool completely before removing from pan.
Step 4 complete
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.