Toasted Coconut Buttermilk Poundcake
 
Prep time
Cook time
Total time
 
Coconut + Poundcake = A WIN/WIN! Your family will enjoy this fluffy cake so much, they'll be singing your praises. To toast coconut: Spread out on cookie sheet and bake in 350 degree oven for 5 to 10 minutes, stirring frequently. Watch those babies closely, as they can burn quick. Remove from pan immediately after toasting to prevent further cooking.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees. Butter and flour a 4½-by-8½-inch loaf pan.
  2. Whisk together flour, baking powder, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/toasted-coconut-buttermilk-poundcake/