Coconut Pound cake with mango ginger sauce

 

Cake

1 cup butter, room temperature

1 1/4 cups sugar

4 eggs, room temperature

1 tsp vanilla extract

2 tsp coconut extract

1 3/4 flour

1 3/4 tsp baking powder

1/2 tsp salt

1 cup crème fraîche or full fat sour cream

1/2 cup shredded unsweetened coconut flakes

Make sure you have butter, eggs and crème fraîche at room temperature

1. beat together butter and sugar until light and fluffy. About 5 minutes or until it has the texture of whipped cream

2. add eggs one at a time until well incorporated. Add the extracts

3. mix the dry ingredients and add to butter mixture in thirds, alternating with crème fraîche

4. mix in coconut flakes

5. bake in a greased pan at 350°F for 55-60 minutes

Glaze

1 cup sifted confectioners sugar

2 tablespoons coconut milk

Mix well making sure you end up with a honey like texture

Garnish

Toast coconut shreds in oven at high temperature and sprinkle on glaze

Mango Ginger Sauce

1 pound frozen mangoes

1/4 cup sugar

1/4 cup water

2 tsp grated ginger

Combine ingredients, simmer covered until mangoes are soft. Blend until smooth