Coconut Brunch Bread

Who are we kidding? This rich, buttery, coconut confection is such a pound cake but oh what a pound cake! I've had this recipe for a few years and never got around to making it. As you know, anything with coconut is on my must-try list. I reduced the fat slightly and exchanged coconut milk for the regular milk the recipe called for...I was not disappointed.

Next time I think I will serve its decadent slices with some Lemon Curd.

Coconut Brunch Bread
4 eggs
2 cups sugar
2/3 cup canola oil
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Dash salt
2 teaspoons coconut extract
1 cup coconut milk

In a large mixing bowl, beat eggs, sugar and oil. Sift together flour, baking soda, baking powder and salt. Add dry ingredients to egg mixture alternately with coconut milk. Generously grease and flour a 10-inch Bundt pan. Spoon batter into prepared pan. Bake at 350 degrees for 50-60 minutes or until cake springs back when touched.

As soon as cake comes out of the oven, combine 1 cup sugar, 1/2 cup water, 3 Tablespoons butter in a small saucepan. Bring to a boil and cook for 5 minutes. Whisk in 1 teaspoon coconut extract. While the hot cake is still in the Bundt pan, slowly pour syrup over the top. Allow to cool in pan; syrup will soak into cake. Remove from pan and dust with confectioner's sugar.