Toasted Coconut Pound Cake

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!

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