Toasted Coconut Pound Cake

Name: Toasted Coconut Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16 serving(s)
Ingredients: 3/4 cup unsalted butter, room temperature; 2 cups all-purpose flour (spooned and leveled); 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 buttermilk, divided; 2 tablespoons buttermilk, divided; 1 1/2 cups sweetened flaked coconut, toasted, divided; 1 cup confectioners' sugar

Submitted by Air Force Mama

"Adapted from Welcome Home"

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Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 16

ingredients

³⁄₄ cup unsalted butter, room temperature
2 cups all-purpose flour (spooned and leveled)
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 buttermilk, divided
2 tablespoons buttermilk, divided
1 ¹⁄₂ cups sweetened flaked 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.