Toasted Coconut Pound Cake
This toasted coconut pound cake is moist and perfectly sweet. Learn how to make it completely homamade.
Servings: 9 people
- 3/4 cup unsalted butter
- 3 eggs
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups powdered sugar
- 1-3 tbsp milk
- 1/2 tsp coconut extract
Toast the coconut. Preheat oven to 325 degrees. Spread the coconut out on a baking sheet and bake in the oven for 5-10 minutes. Set aside.
Preheat oven to 350 degrees and prepare a loaf pan with non-stick spray.
In a medium bowl, combine the flour, baking powder and salt. Set aside.
In a large bowl, mix the butter and sugar together until it’s well combined. Add in the vanilla and then the eggs. Mix until everything is nice and creamy.
Slowly add in the flour mixture alternating with the buttermilk, scraping the sides and mixing well. Fold a cup of the toasted coconut into the batter.
Pour into a prepared loaf pan and bake for 55-60 minutes, until a toothpick comes out clean.
Cool for 10 minutes and to then transfer to a cooling rack to cool completely. Prepare the glaze and spoon over the cake. Top with the remaining toasted coconut and enjoy!
Serving: 1Slice | Calories: 442kcal | Carbohydrates: 65g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 183mg | Potassium: 158mg | Fiber: 1g | Sugar: 43g | Vitamin A: 596IU | Calcium: 78mg | Iron: 2mg