Buttermilk Coconut Pound Cake

Yesterday turned out to be the best day weather wise we’ve seen in a long time on Gilberts Creek.  It was 70 degrees with a slight breeze and sunny.  Living next to the Kentucky River has it challenges,the winter brought lots of snow and then flooding which isolates us from the outside world.  We’re a close group of people that depend on each other when no one else can reach us.  When the warm weather comes Gilbert’s Creek comes alive with people from one end of the creek to the other getting together for parties, dinners and BBQ’s.  They’re usually spur of the moment… “George is cooking hot dogs and wants everybody to come down” kind of thing.   

Yesterday Paul decided to smoke a beef brisket. An excellent reason to have friends over.  I made broccoli salad, baked potatoes and Buttermilk Coconut Pound Cake.   Good friends, good food and never a dull moment.  Life is good on the Creek.   This cake was AMAZING!!  It’s fluffy, tender and full of toasted coconut.  The Buttermilk Glaze and toasted coconut on top of the cake round this up to perfection.  You’ve got to taste it to believe it.  This is a keeper.  I hope you love this as much as we did. Enjoy!!

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Buttermilk Coconut Pound Cake

Ingredients:

1 1/2 sticks butter, softened

2 cups all-purpose flour 

1 1/2 teaspoons baking powder

1/2 teaspoon  salt

1 cup sugar

1 teaspoon vanilla extract or coconut extract

3 large eggs

1 cup plus 2 tablespoons buttermilk, divided

1 1/2 cups sweetened shredded coconut, toasted, divided

1 cup confectioners’ sugar

Directions:

1. Preheat oven to 350 degrees. Butter and flour a 9×5 inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl of a stand mixer beat butter and sugar on medium speed until light and fluffy, scraping down bowl as needed. Add vanilla, add eggs one at a time, beating well after each addition and scraping down bowl. With mixer on low, add flour mixture, alternating with the buttermilk, (example: flour, buttermilk, flour, buttermilk, flour) beat until just incorporated.  Always start and end with flour.   Fold in 1 1/4 cups of toasted coconut.
2. Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, about 60 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack. 
3. Whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

Adapted from MarthaStewart.com