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Toasted Coconut Pound Cake




Source of Recipe


littlebitsof.com


Recipe Introduction


I took a chance and made this for coffee at church. It came out beautifully. Loved by all, completely scarfed up and recipe requested! Since I love a strong coconut flavor, I added 1/4 t. of coconut extract. If you make the cake a day ahead, ice it the day it is being served. With the icing containing buttermilk, it should probably be refrigerated if made a day ahead and I don’t care for refrigerated cake.


Recipe Link: http://littlebitsof.com/2013/03/toasted-coconut-pound-cake/#comment-6935

List of Ingredients




3/4 C. unsalted butter, room temperature, plus more for pan
2 C. AP flour (spooned and leveled), plus more for pan
1 1/2 t. baking powder
1/2 t. fine salt
1 C. granulated sugar
1 t. pure vanilla extract
1/4 t. coconut extract
3 large eggs – room temperature
1 C. plus 2 T. buttermilk, divided – room temperature
1 1/2 C. sweetened shredded coconut, toasted, divided
1 C. confectioners' sugar, sifted


Recipe



Heat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan (or spray with cooking spray and line with parchment paper). In a small bowl, whisk the flour, baking powder and salt. Set aside. In a stand mixer, beat the butter and sugar on medium-high until it is fluffy. Mix in the vanilla, coconut extract and eggs – one at a time. Mix well, but do not overbeat. With the mixer on low add the flour in 3 batches, alternating with half of the buttermilk in between each. Mix until just combined. Fold in 1 1/4 cups of coconut.

Spread in prepared pan and bake until it passes the toothpick test – about 1 hour. Let cool in pan on a rack for 10 minutes. Remove from pan and place back on rack until completely cooled.

For the icing: In a small bowl, whisk the buttermilk into the sifted confectioner’s sugar. Spread over the top of the loaf and sprinkle with the remaining coconut.