Coconut Buttermilk Pound Cake
Crazy for Coconut? This Coconut Buttermilk Pound Cake is for you
Are we done baking sweets yet? I think not! So far, I’ve made rum glaze banana bread, Mexican chocolate zucchini bread, brown butter Mexican chocolate brownies and hot cross buns since the quarantine began. I am now in the coconut phase.
I’ve been avoiding buying store bought pastry sweets and making my own during this time. It’s easier on the wallet and I believe spending more time in the kitchen making desserts is therapeutic. It’s relaxing for me placing so much care, focus and attention to a recipe that will eventually result in something pleasant your family will love.
I’ve been wanting to make something delicious with coconut lately. This recipe by Bake from Scratch was perfect. How could I say no to all that coconut?
Father’s Day is coming up. This is the perfect treat for Dad, wouldn’t you say? Gather your ingredients, whip this up and celebrate pops with this truly amazing treat. I guarantee he will love it.
Coconut Buttermilk Pound Cake
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 25 minutes
- Yield: 2 (9×5-inch) loaves 1x
Description
Sweet coconut inside and out this decadent dessert. Topped with a sweet coconut milk glaze and what else? More coconut!
Ingredients
1 1/2 cups unsalted butter, softened
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1 cup whole buttermilk
2 cups sweetened coconut flakes, toasted and divided
2 teaspoons vanilla extract
3 cups confectioner’s sugar
1/4 cup unsweetened coconut milk
1 tablespoon fresh lemon juice
Instructions
Spray 2 (9×5-inch) loaf pans with non-stick cooking spray. Line pans with parchment paper, letting excess extend over sides of pan. Spray pans again.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes. Stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour, salt and baking powder. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in 1 1/4 cups coconut and vanilla. Divide batter between prepared pans.
Place in a cold oven. Bake at 300° F until a wooden pick inserted in center come out clean, about 1 hour and 15 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.
In a medium bowl, whisk together confectioner’s sugar, coconut milk and lemon juice. Drizzle glaze over loaves; sprinkle with remaining 3/4 cup coconut.
Notes
Recipe by Bake From Scratch
