Coconut Buttermilk Pound Cake

This Coconut Buttermilk Pound Cake will become a new favourite must-add to your recipe book! Luscious layers of coconut flavour make for a moist and deliciously rich loaf that is as beautiful to present as it is a pleasure to eat!

This recipe makes two loaves; either freeze one ungarnished for a future occasion or gift one … or indulge in both!

 

 


 

Coconut Buttermilk Pound Cake

Makes 2 loaves

Ingredients

Cake

  • 1 1/2 cups butter or margarine softened
  • 3 cups sugar
  • 5 large eggs
  • 3 cups flour
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1 cup sour milk or buttermilk
  • 2 cups sweetened flaked coconut toasted & divided
  • 1 Tbsp vanilla extract

Glaze

  • 3 cups icing sugar
  • 1/2 cup unsweetened coconut milk
  • 1 Tbsp lemon juice

Instructions

Cake

  1. Grease and lightly flour two 9x5 loaf pans. You may also line with parchment paper if you prefer.

  2. In a large bowl, beat butter and sugar at medium until fluffy (3-4 minutes). Add eggs one at a time, beating well after each addition.

  3. In a medium bowl, whisk together flour, salt, and baking powder. On low speed, gradually add flour mixture to butter mixture, alternating with buttermilk/sour milk, beginning and ending with flour mixture. Beat just until combined after each addition. Beat in 1 1/4 cups of coconut and vanilla extract.

  4. Divide batter between the pans. Bake at 300° until a toothpick inserted into the centre comes out clean, about 1 hour and 15-20 minutes. Let cool in pan for 5-10 minutes before removing from pans and allowing to cool completely on wire racks.

Glaze

  1. In a medium bowl, whisk together icing sugar, coconut milk, and lemon juice. Drizzle over loaves and sprinkle with remaining coconut.

Notes

Adapted From: Bake from Scratch

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