I’ve always loved coconut. I can remember my mother baking coconut cakes and letting me eat shredded coconut straight out of the bag she kept in the freezer. Yeah, that kind of coconut love.
It’s not news to many of you that I married a coconut hater. Sure, I give away so much of what I bake, but I still feel a bit bad if I bake something Quinn won’t eat at all. So, now my coconut desserts are few and far between, and I think I enjoy them even more. Absence makes the heart (er… taste buds?) grow fonder, right?
I have had this pound cake recipe bookmarked for ages. That happens a lot around here, leaving me with stacks of recipes I’ve been meaning to bake for years. But, I digress. Anyway, I was on a pretty serious baking spree recently and thought that with all the other baked goods in the kitchen, it was a good time to break out the coconut.
The cake itself is fairly simple. It’s essentially a pound cake with some toasted coconut mixed into the batter. It’s perfectly delicious just like that. But, the glaze really makes it something special.
That glaze is simply a mixture of buttermilk and confectioners’ sugar. That’s it! Then, of course, a bonus sprinkling of toasted coconut makes the cake both beautiful and extra delectable.
- 1 & 1/2 cups sweetened shredded coconut
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup confectioners' sugar
- 2 tablespoons buttermilk
To make the cake:
Preheat oven to 350°. Grease a 4 & 1/2" x 8 & 1/2" loaf pan.
Line a small baking pan with aluminum foil or parchment paper. Spread coconut in an even layer on the lining. Bake for 6 to 8 minutes, stirring every couple of minutes to prevent burning. Remove from oven when coconut is lightly toasted.
Set aside 1/4 cup of coconut to use for the topping.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time mixing well after each addition. Mix in vanilla.
Reduce mixer speed to low. Add flour in three portions, alternating with two portions of buttermilk. Mix just until combined.
Stir in toasted coconut not reserved for the topping.
Transfer batter to prepared pan and spread evenly. Bake 1 hour, or until a pick inserted into the center comes out with a few moist crumbs.
Cool cake in pan on wire rack for 1 hour. Then, remove cake from pan and allow to cool completely on wire rack.
To make the glaze:
Whisk together confectioners' sugar and buttermilk until smooth. Drizzle over cake.
Sprinkle cake with reserved toasted coconut.
Recipe adapted from Everyday Food.