Closed Coconut Pound Cake

[Yours]

Makes one 10-inch tube (or bundt) cake, or two 9x5-inch loaf cakes

Cake

• 1pound unsalted butter
• 2cups organic cane sugar
• 2cups organic unbleached all-purpose flour
• 6extra-large eggs
• 7ounces shredded, unsweetened coconut (I get it at the health food store)
• 1teaspoon pure vanilla extract (I use Nielsen-Massey)
• 1/4teaspoon fine sea salt

1. Heat the oven to 350 degrees. Make sure the rack is in the center of the oven. Grease and flour a 10-inch tube pan. (I use a bundt pan. You can also use two 9x5 loaf pans.)
2. Cream butter and sugar until light and fluffy (“as a shampooed cat”).
3. Add one cup flour and beat some more.
4. Meanwhile, add the vanilla to the eggs (in a separate bowl). Then add eggs one at a time to batter, beating well after each addition.
5. Now mix the coconut with the remaining one cup flour and the sea salt. Add to batter, using a wooden spoon to incorporate. Pour into pan(s).
6. Bake about 45 minutes to one hour. Test with a cake tester or long toothpick to be sure it comes out clean when inserted in the center of the cake. (If it doesn’t come out clean, leave it in a few minutes longer!)

Glaze

• 1cup organic cane sugar
• 1/2cup water
• 1teaspoon pure vanilla or almond extract

1. Combine sugar and water and simmer for 10 minutes. Remove from heat and add extract. Your glaze is now ready.
2. When cake comes out of the oven, poke holes through cake with skewers and pour on glaze while cake is warm. Don’t remove the cake from the pan until it is completely cool.
3. Teacher’s Tip: This cake is best 24 hours after baking. But it generally can't make it until then, so bake two and eat one warm and hold the other until the magic 24 hours are up!

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