Pound Cake - Coconutmilkideas

Ingredients

• 3 sticks butter, softened
• 2 cups sugar
• 1 cup brown sugar
• 6 eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 3 cups cake flour
• 1/2 teaspoon baking powder
• 1 cup Andre Prost Coconut Milk (found in the baking section)
• 20 minutes to assemble
• 65-70 minutes to bake loaf pans
• 70-75 minutes to bake bundt pan
• 12 Servings
• Preheat oven to 325°F. Grease and flour 2 - 8" x 4" loaf pans or bundt pan.
• In large mixing bowl, beat butter, sugar and brown sugar until very creamy and smooth, about 3-4 minutes.
• Beat in eggs, one at a time, beating well after each addition, until light and fluffy. Mix in coconut and almond extracts.
• Stir flour and baking powder together in a medium bowl.
• Add flour mixture to creamed mixture alternately with Coconut Milk, beating after each addition until just incorporated and ending with flour.
• Pour batter into loaf pans or bundt pan filling no more than 3/4 full.
• Bake loaf pans in middle of oven 65-70 minutes or until inserted toothpick comes out clean. Bundt pan may have to cook an additional 5-10 minutes or more.
• Preheat oven to 325°F. Grease and flour 2 - 8 x 4 inch loaf pans or bundt pan.
• Beat in eggs, one at a time, beating well after each addition, until light and fluffy. Mix in vanilla and almond extracts.