ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."
Saturday, October 20, 2012
Coconut-Buttermilk Pound Cake
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