Coconut Pound Cake

2¼ cups cake flour (9 ounces by weight)

1 teaspoon baking powder

½ teaspoon salt

1½ cups granulated sugar

½ cup unsalted butter, softened (¼ pound or 1 stick)

3 large eggs, at room temperature

¼ cup coconut oil

1 cup coconut cream (available in cans - do not substitute coconut milk)

1½ teaspoons rum or rum extract

Heat oven to 315 degrees. Lightly grease or spray bottom of large loaf pan: 9x5-inches.

In medium bowl, whisk cake flour, baking powder and salt well. Set aside. In small bowl, stir coconut cream and rum flavoring. Set aside.

In large mixing bowl, beat sugar and butter until combined. Add eggs one at a time, beating for 15 seconds after each addition. Scrape bowl well. Pour in coconut oil and beat on low speed for 20 seconds. Add ½ of the flour mixture and beat on low speed for 10 seconds. Pour in ½ of the coconut cream and beat for 15 seconds. Scrape bowl well. Repeat with remaining flour and cream. Scrape bowl well and beat on low speed for about 15 seconds, until batter is very smooth.

Pour batter into prepared loaf pan and bake at 315 degrees for 60 to 65 minutes, just until top springs back when touched and cake is light golden in color. Cool 10 to 15 minutes in pan. Gently run spatula to loosen before turning out on cooling rack. Cool at least 2 to 3 hours before slicing for service.

Makes 15 slices

Notes: Cake keeps 2 to 3 days, tightly covered at room temperature or 2 monthly frozen, well wrapped. Try substituting vanilla extract for the rum. Be sure to use the correct size pan. And, shake the can of coconut cream well before opening. It could separate and you want the contents to pour.

Nutritional values per serving: 290 calories; 16 g fat (12 g saturated fat), 3 g protein, 34 g carbohydrates, trace g fiber, 59 mg cholesterol, 120 mg sodium.

Annie Overboe