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Deliciously sweet strawberry pound cake with a hint of rum flavor.
Ingredients
2 1/4 C All-purpose flour
1 1/4 tsp Baking powder
1/2 tsp Salt
3/4 C Butter
4 Tbsp Unsalted butter
1 1/2 C Sugar
3 Eggs
16 oz Strawberries
1 tsp Vanilla extract
1 tsp Rum extract
1/4 C Coconut milk, unsweetened
1/4 C Piloncillo, grated for topping (optional)
Instructions
1. Preheat the oven to 310 F
2. In a small bowl, smash the strawberries.
3. In another bowl, sift together the flour, salt, and baking powder.
4. Using a stand mixer, cream the salted and unsalted butters with the sugar together on low speed.
5. Once light and fluffy, add in the eggs and half the flour mixture.
6. When its all incorporated, add in the coconut milk, vanilla extract, rum extract, and the rest of the flour.
7. Fold in the smashed strawberries.
8. Bake for 1 hour and 25 minutes.
9. Top with sliced strawberries and grated Piloncillo during the last 15 minutes of baking. This is so that the sugar and strawberry slices can caramelize but not burn.