Coconut Buttermilk Pound Cake

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • For the cake:
  • 1 & 1/2 cups sweetened shredded coconut
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • For the glaze:
  • 1 cup confectioners’ sugar, sifted
  • 2 tablespoons buttermilk
  1. Instructions
  2. To make the cake:
  3. Preheat oven to 350°F. Grease a 9″x 5″ loaf pan.*
  4. Line a small baking pan with aluminum foil or parchment paper. Spread the coconut in an even layer on the lining. Bake for 6 to 8 minutes, stirring every couple of minutes to prevent burning. Remove from the oven when the coconut is lightly toasted.
  5. Set aside 1/4 cup of the coconut to use for the topping.
  6. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  7. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time mixing well after each addition. Mix in the vanilla.
  8. Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of buttermilk. Mix just until combined.
  9. Stir in the toasted coconut not reserved for the topping.
  10. Transfer the batter to the prepared pan and spread evenly. Bake 1 hour, or until a pick inserted into the center comes out with a few moist crumbs.
  11. Cool the cake in the pan on a wire rack for 1 hour. Then, remove the cake from the pan and allow to cool completely on a wire rack.
  12. To make the glaze:
  13. Whisk together the confectioners’ sugar and buttermilk until smooth. Drizzle over the cooled cake.
  14. Sprinkle the cake with the reserved toasted coconut.

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