Heaven help me. Coconut + buttermilk + poundcake = BLISS ON A PLATE! First of all, who doesn’t enjoy the sweet perfection that is coconut? Pair that with buttermilk in a moist and fluffy poundcake and you can’t go wrong.
See, I’m not a gobs-of-frosting kind of girl. I do enjoy frosting, don’t get me wrong. But sickeningly sweet frosting piled high on a cake is like inviting my old nemesis, Mr. Cavity, to visit. That’s why I LOVE poundcake. Poundcake doesn’t need the fancy whipped frosting smeared on top of her. She’s wonderful just as she is. That’s why this cake, with it’s light, coconutty glaze, is absolutely divine.
The other reason I love this cake is because I was able to make it. Not that it’s hard, but because I was juggling what felt like a bazillion things at the time I made this. I was making dinner for the kids, trying to entertain them to stop them from running around the kitchen island screaming, appeasing my 100-year-old grandma who was sleeping on the couch by doing so, making dinner for me, my husband, my dad, my aunt, and my grandma, and making this cake. I consider the fact that I was able to make it at all a win.
Whenever you decide to make it, you’ll devour it. Try it today. It’s awesome the next day as well—if there’s any left, that is.
- 1½ sticks unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1½ teaspoons baking powder
- ½ teaspoon fine salt
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup plus 2 tablespoons buttermilk, divided
- 1½ cups sweetened shredded coconut, toasted, divided
- 1 cup confectioners' sugar
- Preheat oven to 350 degrees. Butter and flour a 4½-by-8½-inch loaf pan.
- Whisk together flour, baking powder, and salt.
- In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl.
- With mixer on low, add flour mixture in 3 additions, alternating with two ½-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1¼ cups coconut.
- Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack.
- Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining ¼ cup coconut. Store at room temperature in an airtight container or wrapped in plastic.