Coconut Pound Cake

Directions

1. 1.

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

2. 2.

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

3. 3.

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

4. 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.

5. 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.

6. 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.