Toasted Coconut Pound Cake

Adapted from Welcome Home

• Ready In: 1 hr 15 mins
• 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

1. Preheat oven to 350 degrees.
2. Grease and flour a loaf pan.
3. Whisk together flour, baking powder, and salt.
4. 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.
5. Add vanilla, then eggs, one at a time, beating well and scraping down bowl.
6. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined.
7. With a rubber spatula, fold in 1 1/4 cups coconut.
8. Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes.
9. Let cool in pan the remove cake from pan and let cool completely on rack.
10. Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.