Adapted from Filippio Berio
Coconut oil works fine in this recipe, but produces a cake that's lighter in flavor. I prefer the richer taste that the light olive oil provides. Pans can be greased with whichever oil you use. Two loaf pans are what the original recipe calls for and what I used. Don't worry too much over the size of the pans, although you may have to adjust cooking times. The original recipe called for 6¾" x 3½" x 2" loaf pans. I (and one gfe reader) used 8½" x 4½" x 2⅝" pans. I don't taste either the coconut milk or orange juice in this recipe; perhaps they balance each other, but all I taste is "good." Last, I love the crunchy edges of this pound cake recipe. The end pieces are my absolute favorite.