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Monday 13 July 2026 13:52:14 GMT
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📋 Ingredients For the Cake ● 1 cup unsalted butter, softened ● 1¾ cups granulated sugar ● 4 large eggs ● 1 teaspoon salt ● 2 cups all-purpose flour ● 1 teaspoon baking powder ● ½ cup coconut milk ● 1 cup crushed pineapple, well drained ● ½ cup shredded coconut ● 1 teaspoon vanilla extract ● ½ teaspoon coconut extract (optional) Optional Tropical Glaze ● 1 cup powdered sugar ● 2–3 tablespoons pineapple juice or coconut milk 📝 Instructions 1: Prepare the pan and oven Preheat your oven to 325°F (165°C). Grease and flour a loaf pan or Bundt pan well so the cake releases easily after baking. 2: Cream the butter and sugar In a large mixing bowl, beat the softened butter and sugar together until pale, fluffy, and creamy. This step helps create that classic soft pound cake texture. 3: Add the eggs Mix in the eggs one at a time, beating well after each addition until the batter looks smooth and silky. 4: Combine the dry ingredients In a separate bowl, whisk together the flour, baking powder, and salt. 5: Mix the batter Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Start and finish with the flour mixture, mixing gently until just combined. 6: Add the tropical flavors Fold in the drained crushed pineapple, shredded coconut, vanilla extract, and coconut extract if using. Be careful not to overmix — just stir until everything is evenly combined. 7: Bake the cake Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely cover it with foil during the last part of baking. 8: Cool completely Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool fully. 9: Make the glaze In a small bowl, whisk together the powdered sugar and pineapple juice or coconut milk until smooth and pourable. Drizzle over the cooled cake for a sweet tropical finish. ✨ Helpful Tips ● Drain the pineapple really well to prevent the cake from becoming too wet or dense. ● Avoid overbaking so the pound cake stays soft and moist inside. ● Coconut extract adds extra tropical flavor, but the cake is still delicious without it. ● Toasted coconut sprinkled on top makes a beautiful finishing touch. ● Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.
📋 Ingredients For the Cake ● 1 cup unsalted butter, softened ● 1¾ cups granulated sugar ● 4 large eggs ● 1 teaspoon salt ● 2 cups all-purpose flour ● 1 teaspoon baking powder ● ½ cup coconut milk ● 1 cup crushed pineapple, well drained ● ½ cup shredded coconut ● 1 teaspoon vanilla extract ● ½ teaspoon coconut extract (optional) Optional Tropical Glaze ● 1 cup powdered sugar ● 2–3 tablespoons pineapple juice or coconut milk 📝 Instructions 1: Prepare the pan and oven Preheat your oven to 325°F (165°C). Grease and flour a loaf pan or Bundt pan well so the cake releases easily after baking. 2: Cream the butter and sugar In a large mixing bowl, beat the softened butter and sugar together until pale, fluffy, and creamy. This step helps create that classic soft pound cake texture. 3: Add the eggs Mix in the eggs one at a time, beating well after each addition until the batter looks smooth and silky. 4: Combine the dry ingredients In a separate bowl, whisk together the flour, baking powder, and salt. 5: Mix the batter Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Start and finish with the flour mixture, mixing gently until just combined. 6: Add the tropical flavors Fold in the drained crushed pineapple, shredded coconut, vanilla extract, and coconut extract if using. Be careful not to overmix — just stir until everything is evenly combined. 7: Bake the cake Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely cover it with foil during the last part of baking. 8: Cool completely Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool fully. 9: Make the glaze In a small bowl, whisk together the powdered sugar and pineapple juice or coconut milk until smooth and pourable. Drizzle over the cooled cake for a sweet tropical finish. ✨ Helpful Tips ● Drain the pineapple really well to prevent the cake from becoming too wet or dense. ● Avoid overbaking so the pound cake stays soft and moist inside. ● Coconut extract adds extra tropical flavor, but the cake is still delicious without it. ● Toasted coconut sprinkled on top makes a beautiful finishing touch. ● Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.

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