Coconut Buttermilk Cake

Name: Coconut Buttermilk Cake
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 8 People
Ingredients: 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 Buttermilk; 1 1/4 Cups Sweetened Shredded Coconut; 1 Cup Powdered Sugar (Sifted); 2 Tablespoons Buttermilk; 1/4 Cup Cups (Divided Sweetened Shredded Coconut-Divided)

March 23, 2015 By Kathleen 57 Comments

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Our old-fashioned Coconut Buttermilk Pound Cake has just the right amount of sweetness balanced with a bit of tang. The texture of this cake is sublime!
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!

Serves 8

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Source: Martha Stewart

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