Toasted Coconut Pound Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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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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