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Buttermilk Coconut Pound Cake

Buttermilk Coconut Pound Cake


  • 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


  • 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.