Ingredients
2
cups all-purpose flour plus additional for dusting
2
sticks (1 cup) unsalted butter, softened
1
1/2 cups sweetened flaked coconut (6 oz), toasted and cooled
Directions
1.
Put oven rack in middle position and preheat oven to 325°F.
2.
Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.
3.
Whisk together flour (2 cups), baking powder, and salt in a bowl.
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.
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.
Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.
8.
Cake can be made 3 days ahead and kept, wrapped well in plastic wrap, at room temperature.
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