Ingredients:
For the Cake:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups butter, softened
2 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned coconut milk (full-fat)
1 cup shredded coconut (sweetened)
For the Glaze:
1 cup powdered sugar
2-3 tablespoons coconut milk
1/2 teaspoon coconut extract
Shredded coconut for garnish (optional)
Instructions:
Lemon Curd Pound Cake: A Timeless Treat from Grandma’s Kitchen
My white is whiter than snow: I bleach things quickly, my husband says I’m the Snow Queen
Sausage Gravy Breakfast Pizza
10 tips for the cleanest bathroom ever
She Married A Marine With A 4-Year-Old Son, Wedding Goes Smoothly Until She Whispers 6 Words To The Little Boy
GOODBYE TO MOSQUITOES FOR THE ENTIRE SUMMER, THROW A PINCH ON THE GROUND: YOU WON’T SEE EVEN A SHADOW ANYMORE
