A rich, buttery Coconut Cream Pound Cake with a tropical touch of coconut cream and vanilla.

Scale

1 cup flour

1/2 cup butter

1/2 cup sugar

1/4 cup coconut cream

2 eggs

1 teaspoon vanilla extract

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1. Preheat oven to 350°F and grease loaf pan.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time.

4. Mix in vanilla extract and coconut cream.

5. Add flour gradually until combined.

6. Bake 40–45 minutes until toothpick comes out clean.

7. Cool completely before serving.

For a richer coconut flavor, add 1/2 teaspoon coconut extract or shredded coconut.