I was excited to open this month’s Everyday Food and see a recipe for Coconut-Buttermilk Pound Cake. This cake combines two of my favorite ingredients (coconut and buttermilk) in a cake.
What’s not to love? I started to make this cake, but then realized that I did not have time. I simply had too much work that I needed to get done so I put away my bowls and I went back to work. A couple of hours later Jaime came home and saw the magazine still open to this recipe on the kitchen counter and decided to make it. A little while later, I got a text from Jaime asking if I wanted to come downstairs to take pictures of the cake for this blog. So, thanks to Jaime, here it is.
Adapted from Everyday Food (October 2012)
For coconut-buttermilk pound cake:
- 1 1/2 sticks unsalted butter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking power
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup low fat buttermilk
- 1 1/4 cups sweetened shredded coconut
- Shortening for greasing pan
For the glaze and topping:
- 1 cup powdered sugar
- 2 Tablespoons low fat buttermilk
- 1/2 cup sweetened shredded coconut
Preheated the convection oven to 325 degrees. Spread the shredded coconut for the cake and topping on a cookie sheet lined with parchment paper. Cooked the coconut for about 8 minutes, stirring often, until the coconut was lightly browned.
Greased a large silicon loaf pan with shortening. Using a stand mixer, beat the butter and sugar together for about 10 minutes. Added the vanilla and eggs while continuing to beat the mixture. Combined the flour, baking powder, and salt in a medium bowl. Added the floor mixture to the mixture of wet ingredients in three parts, adding on half of the buttermilk between each addition of flour. Beat until combined. Gently folded in the toasted coconut.
Baked for about an hour. Cooled. Removed from pan.
Combined ingredients for glaze and drizzled over cake. Sprinkled with toasted coconut.