Toasted Coconut Pound Cake

Photo by Kim M.
Adapted from littlebitsof.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from littlebitsof.com

Ingredients

  • 3/4

    cup unsalted butter, room temperature, plus more for pan

  • 2

    cups all-purpose flour (spooned and leveled), plus more for pan

  • 1 1/2

    teaspoons baking powder

  • 1/2

    teaspoon fine salt

  • 1

    cup granulated sugar

  • 1

    teaspoon pure vanilla extract

  • 3

    large eggs

  • 1

    cup plus 2 tablespoons buttermilk, divided

  • 1 1/2

    cups sweetened shredded coconut, toasted, divided

  • 1

    cup confectioners' sugar

Directions

Preheat oven to 350 degrees. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, 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 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut. Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the 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 1/4 cup coconut.

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