Coconut Buttermilk Pound Cake
Sept 17, 2021 0:34:08 GMT -5
Post by PurplePuppy on Sept 17, 2021 0:34:08 GMT -5
COCONUT BUTTERMILK POUND CAKE
yield 8 TO 10 SERVINGS prep time 25 MINUTES cook time 1 HOUR total time 1 HOUR 25 MINUTES
INGREDIENTS
FOR THE CAKE:
1 & 1/2 cups (127g) sweetened shredded coconut
2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (236ml) buttermilk
FOR THE GLAZE:
1 cup (110g) confectioners' sugar, sifted
2 tablespoons buttermilk
INSTRUCTIONS
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease a 9"x 5" loaf pan.*
Line a small baking pan with aluminum foil or parchment paper. Spread the coconut in an even layer on the lining. Bake for 6 to 8 minutes, stirring every couple of minutes to prevent burning. Remove from the oven when the coconut is lightly toasted.
Set aside 1/4 cup of the coconut to use for the topping.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of buttermilk. Mix just until combined.
Stir in the toasted coconut not reserved for the topping.
Transfer the batter to the prepared pan and spread evenly. Bake 1 hour, or until a pick inserted into the center comes out with a few moist crumbs.
Cool the cake in the pan on a wire rack for 1 hour. Then, remove the cake from the pan and allow to cool completely on a wire rack.
TO MAKE THE GLAZE:
Whisk together the confectioners' sugar and buttermilk until smooth. Drizzle over the cooled cake.
Sprinkle the cake with the reserved toasted coconut.
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yield 8 TO 10 SERVINGS prep time 25 MINUTES cook time 1 HOUR total time 1 HOUR 25 MINUTES
INGREDIENTS
FOR THE CAKE:
1 & 1/2 cups (127g) sweetened shredded coconut
2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (236ml) buttermilk
FOR THE GLAZE:
1 cup (110g) confectioners' sugar, sifted
2 tablespoons buttermilk
INSTRUCTIONS
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease a 9"x 5" loaf pan.*
Line a small baking pan with aluminum foil or parchment paper. Spread the coconut in an even layer on the lining. Bake for 6 to 8 minutes, stirring every couple of minutes to prevent burning. Remove from the oven when the coconut is lightly toasted.
Set aside 1/4 cup of the coconut to use for the topping.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of buttermilk. Mix just until combined.
Stir in the toasted coconut not reserved for the topping.
Transfer the batter to the prepared pan and spread evenly. Bake 1 hour, or until a pick inserted into the center comes out with a few moist crumbs.
Cool the cake in the pan on a wire rack for 1 hour. Then, remove the cake from the pan and allow to cool completely on a wire rack.
TO MAKE THE GLAZE:
Whisk together the confectioners' sugar and buttermilk until smooth. Drizzle over the cooled cake.
Sprinkle the cake with the reserved toasted coconut.
link
