This is one of those recipes you find, and because it’s ever so slightly better than the rest, you can’t believe your luck in finding it! I’m a big fan of a good pound cake and an even bigger fan of coconut so when I saw this recipe I couldn’t wait to try it! Those two little facts aside, this recipe knocked my socks off! The texture of the cake was really something special. It definitely has a pound cake texture but it has an amazing tenderness that is really,really lovely.
The flavor of this old fashioned coconut buttermilk pound cake has just the right amount of sweetness balanced with a bit of tang. It’s the buttermilk that adds the subtle tang and creates a bit more complexity in the overall flavor. The buttermilk also helps make this a wonderfully moist pound cake. After making this cake a few times I added 1/2 teaspoon of coconut extract to the recipe to enhance the coconut flavor.
This cake tastes like the “perfect Old Fashioned Buttermilk Coconut Pound Cake”. Close your eyes and take a bite and you can almost hear your grandma whispering in your ear……
RECIPE NOTES: The instructions call for the cake to be baked until a skewer inserted in the center of the cake comes out with a few moist crumbs clinging to. Don’t over bake the cake. If your skewer come out clean, the cake will be slightly over done, and you will miss the fabulous moistness the cake is supposed to have. If your oven temperature tends to run a bit hot, either turn it down or check the cake for doneness a few minutes earlier that the recipe calls for.
The original recipe calls for the caked to be baked in a smaller loaf pan. Don’t even think about trying it! You definitely need need a 9X5 inch pan to accommodate the volume of batter in this recipe!
When making the glaze, add the second tablespoon of buttermilk slowly so you can control the thickness of the glaze. You may not need the entire second tablespoon. My glaze got a little thinner than I like in the photo!
Source: Martha Stewart
- 1 1/2 sticks Unsalted Butter, At Room Temperature
- 2 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Coconut extract
- 3 Large Eggs
- 1 Cup plus 2 Tablespoons Buttermilk, Divided
- 1 1/2 Cups, Divided Sweetened Shredded Coconut-Divided
- 1 Cup Powdered Sugar, Sifted
1. Spray a 9X5 inch loaf pan with non stick cooking spray. Preheat oven to 350 degrees/
2. In a medium bowl combine flour, baking powder, and salt and set aside.
3. In the bowl of a stand up mixer, add butter and granulated sugar and beat on medium for 8 minutes (Yes, 8 minutes!). Scrape down the bowl as needed.
4. Add vanilla and coconut extract to bowl. Add the eggs one at a time and mix well, scrapping down the bowl, after each addition.
5. Set the mixer to low and add the flour mixture in 3 additions, alternating with a total of 1 cup of buttermilk adding it in 1/2 cup additions, and mix until incorporated.
6. Using a large spoon mix in 1 1/4 cups of the coconut.
7. Pour batter into prepared loaf pan and bake in preheated oven for about 60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the loaf pan set on a wire rack. Remove from pan and allow cake to cool completely.
1. Spread the remaining 1/4 cup of coconut in a single layer on a baking sheet. Place in a 350 degree oven for 5-10 minutes, stirring often, or until the coconut is golden. Remove from oven and cool.
2.In a small bowl whisk together the powdered sugar a 1 1/2 tablespoons of the remaining buttermilk. Add addition 1/2 tablespoon of buttermilk a couple of drops at a time until you reach a nice thick pour-able consistency. Drizzle glaze over completely cooled cake and top with toasted coconut!