Wednesday, September 9, 2015
TOASTED COCONUT POUND CAKE
~ Little Bits Of
2 c. flour
1 1/2 t. baking powder
1/2 t. salt
3/4 c. unsalted butter at room temperature
1 c. sugar
1 t. vanilla
1 c. and 2 T. buttermilk, divided
1 1/2 c. sweetened shredded coconut, toasted and divided
1 c. powdered sugar
Preheat oven to 350 degrees. Grease and flour loaf pan. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar on medium-high until light and fluffy. Add vanilla, then one egg at a time, beating well and scraping down the bowl as needed. On low speed, alternate between three additions of about 1/3 of the flour each and two half-cup additions of buttermilk. Gently fold in 1 1/4 cups toasted coconut.
Pour batter into prepared pan and bake about 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Whisk together remaining 2 tablespoons of buttermilk and powdered sugar. Drizzle over cake and sprinkle with remaining 1/4 cup of toasted coconut.
Notes: The recipe didn't specify what size pan to use, but I used an 8.5 x 4.5 x 2.5-inch one and it took about 70 minutes for the center to no longer be doughy.