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Coconut Buttermilk Pound Cake Recipe





INGREDIENTS:
  • 1½ sticks unsalted butter, softened
  • 1 c granulated sugar
  • 2 c all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp fine salt
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • 1 c + 2 tbsp buttermilk, divided
  • 1½ c sweetened, shredded coconut, toasted and divided
  • 1 c powdered sugar
Coconut Buttermilk Pound Cake Recipe

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Grease 4½" x 8½" loaf pan, or 3 mini loaf pans, set aside
  3. In a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar. Beat on medium-high for 6-8 minutes until pale and fluffy.
  4. Meanwhile, in a medium bowl, combine flour, baking powder, and salt. Set aside.
  5. Add vanilla extract to butter mixture.
  6. Add eggs, one at a time, to butter mixture. Scraping down the sides of the bowl as necessary.
  7. With the mixer on low, add ⅓ of the flour mixture, stir to combine.
  8. Add ½ of the buttermilk, incorporating well.
  9. Add another ⅓ of the flour mixture, then the remaining buttermilk, stirring well after each addition.
  10. Add the final ⅓ of the flour mixture. Beat until combined.
  11. Stir in 1¼c of the toasted coconut. Combine well.
  12. Pour into prepared pan(s).
  13. Bake until toothpick inserted into the center of the loaf comes out with just a few moist crumbs, about 65-75 minutes for standard loaf pans, or 25-35 minutes for mini loaf pans.
  14. Allow pound cake to cool in the pan for about an hour.
  15. Transfer pound cake to a wire rack.
  16. To make the glaze, combine 1c powdered sugar and remaining 2 tbsp buttermilk, stirring to combine.
  17. Pour glaze over pound cake then top with remaining ¼c toasted coconut.

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Coconut Buttermilk Pound Cake Recipe Coconut Buttermilk Pound Cake Recipe Reviewed by kuji hara on 1:57 AM Rating: 5

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