Coconut Pound Castle Cake

• 1 1/ 4 cups sugar
• 1 cup butter, softened
• 4 eggs
• 1 cup coconut milk
• 2 teaspoons coconut extract
• 2 3/ 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/ 2 teaspoon salt

Preheat oven to 325° F. Prepare Castle Bundt Pan with baking spray containing flour. In a large mixing bowl, mix sugar and butter until very light and fluffy. Add eggs and mix until very light and lemon colored, about 5 to 6 minutes. Add coconut milk and coconut extract. Mix in flour, baking powder and salt and beat on medium speed for 2 minutes, scraping bowl occasionally. Spoon into prepared pan filling 3/4 full. Bake 55 to 60 minutes or until toothpick inserted in center of the cake comes out clean. Cool cake in pan for 10 minutes before inverting onto a cooling rack. Cool completely and serve with sweetened whipped cream and toasted coconut, if desired.