Presto Coconut Pound Cake Recipe - Small Batch Baking

I took this fabulous book from the library called Small-Batch Baking by Debby Maugans Nakos. The first recipe I adapted was the Presto Pound Cake. It's a great base to add any flavours you want. I chose coconut this time.

When I took the cake out of the oven it was nice and puffed but didn't take long to deflate. I'm not sure if that was supposed to happen but it tasted great anyway.
 

Fresh from the oven.

Don't throw away the egg whites. Store them in small containers for later use. They also freeze well.

Presto Coconut Pound Cake Recipe - Small Batch Baking
Makes 2-3 servings

Ingredients

• 3 tablespoons 2% milk
• 1/8 teaspoon baking soda
• yolk of 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon coconut extract
• 1/2 cup all purpose flour
• 1/3 cup sugar
• 3 tablespoons butter, softened
• 1/3 cup sweetened shredded coconut
• 1 tablespoon course sugar

Directions

1. Preheat oven to 350F. Place the rack in the middle of the oven. Grease and flour a loaf pan.
2. Mix the milk and baking soda in a bowl. Gently whisk in the egg yolk and extracts.
3. Combine flour and sugar in another bowl. Add the butter and half of the milk mixture. Beat with an electric mixer on low until moistened. Increase speed to medium and beat for about 1 minute until light and fluffy. Add remaining milk mixture and beat just until combined.
4. Pour into prepared pan and sprinkle on coconut and sugar. Bake for about 25 minutes or until toothpick comes out clean. Cool on a wire rack.