Coconut Pound Cake

Make the Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy (about 5 minutes).

Add eggs one at a time, beating well after each.

In a separate bowl, whisk together flour, baking powder, and salt.

Add dry ingredients alternately with coconut milk, beginning and ending with flour.

Stir in vanilla, coconut extract, and shredded coconut.

Pour batter into prepared pan and bake 1 hour 15–25 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in pan 15 minutes before inverting onto a wire rack to cool completely.

Make the Glaze:

In a medium bowl, whisk together powdered sugar, coconut milk, and coconut extract until smooth and pourable.

Drizzle glaze over cooled cake.

Sprinkle with shredded coconut while glaze is still wet so it sticks.