Sunday, March 3, 2013
♥ Coconut-Buttermilk Pound Cake ♥
(Makes one 9 x 5 inch loaf)
1 1/2 sticks unsalted butter, room temperature
2 cups all-purpose flour (spooned and leveled)
1 1/2 tsp baking powder
1/2 tsp fine salt
1 cup granulated sugar
1 tsp pure vanilla extract
3 large eggs
1 cup plus 2 T buttermilk, divided
1 1/2 cups sweetened shredded coconut, toasted*, divided
1 cup confectioners' sugar
*Toast coconut in a 350F oven for 5 to 8 minutes, stirring often. Watch carefully when toasting; coconut can go from browned to burned before you know it.
1. Preheat oven to 350. Butter and flour a 9 x 5 or 10 x 5-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, 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.
2. Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack.
3. Whisk together confectioners' sugar and remaining 2 T buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
~~Everyday Food, September 2012~~