Bizcocho de coco

Ingredientes

• 2 cupall-purpose flourAmount2 cupIngredientall-purpose flour
• 1 tspbaking powderAmount1 tspIngredientbaking powder
• 2 stickbutterAmount2 stickIngredientbutter, room temperature, room temperature
• 1 1/2 cupsugarAmount1 1/2 cupIngredientsugar
• 4eggsAmount4Ingredienteggs, room temperature, room temperature
• 2 tspvanilla extractAmount2 tspIngredientvanilla extract
• 1 tspteaspoon coconut extractAmount1/8 tspIngredientcoconut extract
• 1/4 tspsaltAmount1/4 tspIngredientsalt
• 1/2 cupsweetened shredded coconutAmount1/2 cupIngredientsweetened shredded coconut
• 1/2 cupsweetened toasted coconutAmount1/2 cupIngredientsweetened toasted coconut
• 1/8 tspcoconut extractAmount1/8 tspIngredientcoconut extract
• 1/2 cuppowdered sugarAmount1/2 cupIngredientpowdered sugar
• 3/4 tspwaterAmount3/4 tspIngredientwater

Preparación

1. 1

   Preheat oven to 350 degrees and grease a loaf pan; set aside. In a medium bowl, combine flour and baking powderAmount1 tspIngredientbaking powder.

2. 2

   Using an electric mixer on high speed, beat butterAmount2 stickIngredientbutter, room temperature and sugar until mixture becomes light and fluffy, about 8 minutes. Add eggs, one at a time, beating well after each addition. Mix in extracts and salt. Set mixer to low and gradually add flour mixture, beat until just combined (do not overmix). Add shredded coconut and stir with a spoon.

3. 3

   Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

4. 4

   In a small bowl, combine powdered sugar, water, and coconut extractAmount⅛ tspIngredientcoconut extract, stir until smooth. Once cake is completely cooled, drizzle with icing, and sprinkle with toasted coconut. Let icing set, slice, and serve.