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
- 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
- 3 cups icing sugar
- 1/2 cup unsweetened coconut milk
- 1 Tbsp lemon juice
Grease and lightly flour two 9x5 loaf pans. You may also line with parchment paper if you prefer.
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.
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.
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.
In a medium bowl, whisk together icing sugar, coconut milk, and lemon juice. Drizzle over loaves and sprinkle with remaining coconut.
Adapted From: Bake from Scratch