Coconut Pound Cake

Ingredients:

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. Dust with powdered sugar if desired. Cooks' note: Cake can be made 3 days ahead and kept, wrapped well in plastic wrap, at room temperature.

Recipe from epicurious.com