Active Time

　　30 min

　　Total Time

　　4 hr (includes cooling)

　　Although this cake, used in the grilled coconut pound-cake sundaes with tropical fruit, calls for flaked coconut, don't be tempted to omit the coconut extract — it really adds depth to the coconut flavor.

　　

Ingredients

Makes 1 loaf

　　2 cups all-purpose flour plus additional for dusting

　　1 teaspoon baking powder

　　1/2 teaspoon salt

　　2 sticks (1 cup) unsalted butter, softened

　　1 1/2 cups sugar

　　4 large eggs

　　1 teaspoon vanilla extract

　　1/2 teaspoon coconut extract

　　1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled

　　

Step 1

Put oven rack in middle position and preheat oven to 325°F.

　　

Step 2

Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.

　　

Step 3

Whisk together flour (2 cups), baking powder, and salt in a bowl.

　　

Step 4

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.

　　

Step 5

Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.

　　

Step 6

Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.

　　Cooks' note:

　　Cake can be made 3 days ahead and kept, wrapped well in plastic wrap, at room temperature.