Coconut-Buttermilk Pound Cake

 I think this is the end of Loaf Week.  How did you like it?

I actually still have more breads in the queue to post, if you can believe it, but I think we will take a pause after this one, and catch up on Dessert Club and other goodies. 

This is a great one to end with.  Because even if you are a little picky about coconut, like me (it's a texture thing), you will love this because toasted coconut is a different thing altogether.  It's crispy and toasty and not shreddy-chewy like its former self.  And it's all throughout this cake! 

Ironically, Martha Stewart calls this loaf a "cake", but we found it not as sweet as some of the "breads" posted earlier this week.  So this one is actually more like a bread.  Whatever.  They are all good. 

Coconut-Buttermilk Pound Cake (print recipe)
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.

Recipe from Everyday Food, September 2012

1 year ago:  Apple-Cream Cheese Bundt Cake with Praline Frosting
2 years ago:  Apple Dumplings with Cider Sauce
3 years ago:  Halloween Sugar Cookies