Coconut Pound Cake + Creamy Coconut Cream Cheese Frosting │ No Stand Mixer

***CORRECTION*** Hi, quick correction to the baking powder amount from my video. I mistakenly said and wrote 6 tablespoons, but the correct amount is 6 teaspoons baking powder. Using 6 tablespoons would dramatically affect the recipe's texture and taste. If you've already started, please adjust to 6 teaspoons total. The temperature for baking the cake is 325°F. This is a Coconut Pound Cake that's incredibly tender and flavorful without a stand mixer. It uses simple whisking methods to achieve a light, dense crumb, perfectly complemented by a creamy coconut cream cheese frosting and toasted coconut garnish. It is delicious! Ingredients are: *Cake* -6 cups cake flour -4 cups granulated sugar -6 tsp baking powder -3 cups whole milk -2 cups vegetable oil -1 tbsp vanilla extract -2 tbsp coconut extract -1 cup egg whites (from 7 or 8 eggs) -1 cup sweetened shredded coconut *Coconut Cream Cheese Frosting* -1 pk (8oz) cream cheese, room temperature -1 stick (1/2 cup) unsalted butter, room temperature -2 tsp vanilla extract -1 tbsp coconut extract -4 cups powdered sugar -2 cups sweetened shredded coconut #coconutpoundcake #coconutcake #nomixerRecipe #orethaskitchen Thank you for watching my videos. Oretha