Buttermilk Coconut Pound Cake

Buttermilk Coconut Pound Cake is 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.

 Not only is this tender and melt in your mouth pound cake topped with toasted coconut, it’s in the cake as well.  YES, 1 1/4 cups of toasted coconut is folded into this moist pound cake before it’s baked. After it’s baked, a buttermilk glaze is made and poured over the cake, then it’s topped with more toasted coconut. This ones for the coconut lovers and we’re going to make it together.

Buttermilk Coconut Pound Cake Ingredients:

• 1 1/2 sticks unsalted butter, softened
• 2 cups all purpose flour
• 1 1/2 Teaspoons baking powder
• 1/2 Teaspoon salt
• 1 cup white sugar
• 1 Teaspoon vanilla extract
• 3 large eggs, room temperature
• 1 cup plus 2 Tablespoons buttermilk, divided (the two Tablespoons of butter milk will be used to make the glaze)
• 1 1/2 cups sweetened shredded coconut, toasted and divided (1/4 cup of toasted coconut will be used to top the cake after it’s glazed)
• 1 cup confectioners sugar

How do you toast sweetened coconut?

We’re using toasted sweetened coconut for this recipe. Here are three ways to toast coconut to use in this recipe.

Toasting Coconut In The Oven – Preheat the oven to 350 degrees. Line a baking pan with foil. Place the coconut on the baking pan and bake for about 5 minutes. After 5 minutes stir the coconut and check for any browned pieces. Remove the browned pieces from the pan and continue baking  until all the coconut is toasted.

Toasting Coconut In A Microwave – Spread about 1/2 a cup of coconut at a time evenly in a microwaveable bowl. Place the dish in the microwave and cook for one minute. If the coconut hasn’t toasted , put the dish back into the microwave and cook for one minute intervals, stirring after each minute until the coconut has browned. After the coconut has toasted to your satisfaction, pour it out onto a plate to cool.

Toasting Coconut On The Stove – This is my favorite way to toast coconut. Place a skillet over medium heat on a stove burner. Once the skillet has heated up , place the coconut in it. Stir the coconut around the pan , then continue stirring until the coconut has toasted. Remove it from the heat to cool.

We’re going to start the recipe by placing the flour, baking powder and salt in a medium bowl. Whisk the ingredients together and set the bowl aside. Place the butter and sugar inn a large bowl. Beat the two together with an electric mixer until light and fluffy, scraping the bowl down when needed.  Add the vanilla to the bowl. Next add the eggs to the bowl one at a time. Beating with the mixer after you add each egg until they are well combined into the batter. Scrape the bowl down if you need to.

With the mixer turned down to low speed, add the flour mixture alternately with the buttermilk to the batter. Always start with the flour and end with the flour.  With each addition of flour and buttermilk to the bowl, beat until the ingredient is just incorporated into the batter. It’s going to look like this… your going to add a portion of flour, beat until it’s just incorporated, add a portion of buttermilk beat until just incorporated. Keep adding the flour and buttermilk alternately, beating after each addition until they are incorporated into the batter.

After all the flour and buttermilk has been added to the batter grab the 1 1/4 cups of gorgeous toasted coconut and fold it into the batter.

Pour the batter into your buttered and floured 9×5 inch loaf pan and bake at 350 degrees about 60 minutes or until a toothpick inserted in the center comes out clean.    Let the cake cool in the pan on a wire rack for about an hour. Remove the cake from the pan and let it cool completely.  When the cake has cooled completely make the glaze.

Using a medium bowl, whisk the confectioners sugar and the remaining 2 Tablespoons of buttermilk together until smooth.

Drizzle the glaze over the cake.

Sprinkle the remaining 1/4 cup of toasted coconut over the top of the cake.

Look at that cake, it’s tender moist and delicious. 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!!

PIN IT FOR LATER

Looking For More Recipes From Bunny’s Warm Oven, Try These!

White Texas Sheet Cake...Orange Buttermilk Pound Cake…Stuffed Pepper Recipe…Strawberry Upside Down Cake…Apple Pan Dowdy

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5 from 4 votes

Buttermilk Coconut Pound Cake

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 2 cups all purpose flour
• 1 1/2 Teaspoons baking powder
• 1/2 Teaspoon salt
• 1 cup sugar
• 1 Teaspoon vanilla extract
• 3 large eggs, room temperature
• 1 cup plus 2 Tablespoons buttermilk, divided
• 1 1/2 cups sweetened shredded coconut, toasted, divided
• 1 cup confectioners sugar

Instructions

• Preheat the oven to 350 degrees. Butter and flour a 9x5 inch loaf pan. 

  Place the flour, baking powder and salt in a large bowl, whisk the ingredients together to combine them. Set the bowl aside.

  Place the butter and sugar in a large bowl. Beat with an electric mixer on medium speed until the ingredients are light and fluffy, scraping the bowl down as needed.

  Add vanilla to the bowl. Add the eggs one at a time, beating well after each addition, scraping the bowl down when necessary. With the mixer on low speed add the flour and buttermilk alternately to the bowl. (always start and end with the flour. add a portion of the flour, then buttermilk, repeat with the flour, then buttermilk and end with the last bit of flour). With each addition of flour and buttermilk, only beat them into the batter until they are just incorporated.

  Fold 1 1/4 cups toasted coconut into the batter.  Pour the batter into your prepared 9x5 inch loaf pan. , bake until a toothpick inserted into the center comes out clean, about 60 minutes.

  Remove the pound cake from the oven to a wire rack to cool completely.
• For the Glaze:

  Using a medium bowl, whisk 1 cup of confectioners sugar with the remaining 2 Tablespoons buttermilk. Drizzle over the cake and sprinkle with remaining 1/4 cup toasted coconut.

Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!

Looking for more pound cake recipes, try these from other bloggers…Easy Homemade Pound Cake…Buttermilk Pound Cake

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Mary Bostow

My children are grown now and I’m a Gramma .I live along the Kentucky River with my husband Paul.I hope you visit Bunny’s Warm Oven and take with you some tasty recipes that catch your eye. I also hope that you will make them and share.

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Latest posts by Mary Bostow (see all)

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