This cake was gone so fast that I hardly had a chance to take any pictures of it. I thought it would be around for a week or so, since Eric is no great lover of coconut. I, on the other hand, adore it, and do not have nearly enough of it in my life. I was surprised when Eric wanted to try it, and even more surprised when he *loved* it. So there you have it, folks, this is the coconut convert cake! Give it to everyone in your life who dislikes coconut, and watch the joy and wonder steal across their faces! Of course, then you will have to share your cake with them. So, it’s your call.
The thing I love best about this cake is definitely the sweet crunch of the toasted coconut. It adds a wonderful texture to the cake and to the frosting, and it’s perfectly balanced by the buttermilk.
And that frosting! Have I mentioned that I hate frosting? That’s why I bake so many Bundt cakes. But this frosting has officially converted me. And that makes this a double convert cake.
Dense and flavorful, toothsome and luscious, this cake is definitely decadent. I don’t know about you, but I can definitely use some decadent in my life.
Toasted Coconut Pound Cake
Recipe from Martha Stewart
1 1/2 sticks unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup plus 2 tablespoons buttermilk, divided
1 1/2 cups sweetened shredded coconut, toasted, divided
1 cup confectioners’ sugar
-Preheat oven to 350 degrees. Toast coconut in a 350-degree oven for 5 to 10 minutes, stirring often. Watch carefully when toasting; coconut can go from browned to burned before you know it.
-Grease and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
-Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
-Whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
-Cut yourself a really fat slice and enjoy!
This cake looks delicious! Unlike Eric, I love coconut, so I wouldn’t need any converting to enjoy this treat. I wonder what a few chopped pecans would be like in this recipe.
Oh, the pecans sound like an inspired idea! I will have to try that next time I make it. And I will make it for you next time I see you!
Aww, you’re killing me! I has to see this post right before I went to the gym! I wonder, can one experience all the joys of eating the cake simply by looking at the pictures? because if I make that cake I’m going to eat every bit of it THAT SAME DAY.
Hahaha, I just about did the same thing! At least you went to the gym, though!
I don’t like pound cake much. But I do like coconut, cake, and toast! So, I still like this KrugTheBaker.
I like the name Krug The Baker! Thanks for the new moniker! This cake is more coconut cake than pound cake, so you might just like it indeed.
Yum!! I definitely need some decadence (who doesn’t?), and this form of it looks perfectly moist and sticky and delicious. Jacob is not a coconut fan, either — I wonder if I could convert him with this cake as you suggest! I think it’s worth a try…
Definitely worth a try! And the conversion doesn’t happen…more for you!
This looks lovely; I don’t bake nearly as many pound cakes as I would like to. This tribute to coconut could change that, though. It sounds like my kind of cake. I wonder how it would taste with coconut flour…maybe I’ll try and let you know.
I wondered the same thing! If you do try it, let me know! I haven’t done too much baking with coconut flour, since a disastrous early attempt, so I don’t quite have a feel for the balance of flour and oil. But even as is, it’s a lovely afternoon snack (or breakfast!)
Yum! We love coconut. My MIL bakes a cake for my hubby every year with a coconut layer but this recipe sounds even better. Definitely on my must make list for 2013 – i did have a goal to bake a cake from scratch. I’m sure this would count…don’t you think?
Oh, but I do love a coconut layer cake! I had a slice at a dinner out recently, and I think that’s why I was so gung-ho about making this one. I definitely think it counts–it’s quick and easy, and will probably be gone just as quickly!