This winter storm will keep a lot of you inside so what better way to spend the time than baking something delicious? The recipe for my Walnut Coconut Pound Cake that I want to share is for a moist coconut cake stuffed with added goodness from chopped walnuts and coconut flakes that you will enjoy.
Once you inhale that heavenly aroma of coconut escaping from the oven, you might think you’re in a bakery for how yummy it smells.
I suggest gathering your ingredients and lining up everything you need before beginning. This little bit of preparation simplifies this recipe because it is basically measuring, sifting, and mixing
If you have power and the ingredients on hand, I do hope you stay safe inside and try this recipe!
My Walnut Coconut Pound Cake
2 cups of sugar
1 cup of canola oil
3 cups of flour
4 large eggs, beaten
1/2 teaspoon of baking soda
1 cup of buttermilk or sour milk
1/2 teaspoon of baking powder
1 cup of chopped walnuts
2-1/2 teaspoons of coconut extract
1 teaspoon of vanilla extract
1 cup of flaked coconut
Beat the sugar, oil, and eggs (one at a time) in your mixing bowl until well combined.
Sift together the flour, baking soda, and baking powder and add these dry ingredients alternately with the buttermilk or sour milk, mixing after each addition.
Stir in your chopped walnuts, coconut flakes and coconut extract.
Grease a tube cake or bundt pan and bake in a 325 degree oven for about a hour and maybe five or six minutes more. Insert your cake tester, toothpick, or a thin knife to test it anything sticks.
Be sure to leave in the pan for at least five minutes before attempting to remove once it comes out of the oven. If you try to take it out too soon, you risk it breaking.