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Category: Cakes
Prep Time: Cook Time: Total Time:
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
2 tablespoons buttermilk
To make the cake:
Preheat oven to 350. Grease a 4 & 1/2" x 8 & 1/2" loaf pan.
Line a small baking pan with aluminum foil or parchment paper. Spread coconut in an even layer on the lining. Bake for 6 to 8 minutes, stirring every couple of minutes to prevent burning. Remove from oven when coconut is lightly toasted.
Set aside 1/4 cup of coconut to use for the topping.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time mixing well after each addition. Mix in vanilla.
Reduce mixer speed to low. Add flour in three portions, alternating with two portions of buttermilk. Mix just until combined.
Stir in toasted coconut not reserved for the topping.
Transfer batter to prepared pan and spread evenly. Bake 1 hour, or until a pick inserted into the center comes out with a few moist crumbs.
Cool cake in pan on wire rack for 1 hour. Then, remove cake from pan and allow to cool completely on wire rack.
To make the glaze: Whisk together confectioners sugar and buttermilk until smooth. Drizzle over cake.
Sprinkle cake with reserved toasted coconut.
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Coconut Buttermilk Pound Cake
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Category: Cakes
Prep Time: Cook Time: Total Time:
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
2 tablespoons buttermilk
To make the cake:
Preheat oven to 350. Grease a 4 & 1/2" x 8 & 1/2" loaf pan.
Line a small baking pan with aluminum foil or parchment paper. Spread coconut in an even layer on the lining. Bake for 6 to 8 minutes, stirring every couple of minutes to prevent burning. Remove from oven when coconut is lightly toasted.
Set aside 1/4 cup of coconut to use for the topping.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time mixing well after each addition. Mix in vanilla.
Reduce mixer speed to low. Add flour in three portions, alternating with two portions of buttermilk. Mix just until combined.
Stir in toasted coconut not reserved for the topping.
Transfer batter to prepared pan and spread evenly. Bake 1 hour, or until a pick inserted into the center comes out with a few moist crumbs.
Cool cake in pan on wire rack for 1 hour. Then, remove cake from pan and allow to cool completely on wire rack.
To make the glaze: Whisk together confectioners sugar and buttermilk until smooth. Drizzle over cake.
Sprinkle cake with reserved toasted coconut.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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