This Coconut-Buttermilk Pound Cake is a moist and buttery recipe, which is made with buttermilk and toasted shredded coconut. It’s the perfect afternoon tea cake, ready in about 1 hour and 30 minutes, plus cooling time.
Coconut-Buttermilk Pound Cake Ingredients
- 1 ½ sticks unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1 ½ teaspoons baking powder
- ½ teaspoon fine salt
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup plus 2 tablespoons buttermilk, divided
- 1 ½ cups sweetened shredded coconut, toasted, divided
For the Glaze:
- 1 cup confectioners’ sugar
How To Make Coconut-Buttermilk Pound Cake
- Prep the oven and pan: Preheat the oven to 350°F. Thoroughly butter and flour a 9×5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In a large bowl, using an electric mixer on medium-high speed, beat the butter and granulated sugar for a full 8 minutes until very light and fluffy, scraping down the bowl as needed.
- Mix the batter: Beat in the vanilla, then add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three additions, alternating with two ½-cup additions of buttermilk, until just combined.
- Fold in coconut and bake: Using a rubber spatula, gently fold in 1 ¼ cups of the toasted coconut. Transfer the batter to the prepared pan and bake for 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached.
- Cool the cake: Let the cake cool in the pan on a wire rack for 1 hour. After an hour, remove the cake from the pan and let it cool completely on the rack.
- Glaze and serve: In a small bowl, whisk together the confectioners’ sugar and the remaining 2 tablespoons of buttermilk until smooth. Drizzle the glaze over the cooled cake and sprinkle with the remaining ¼ cup of toasted coconut.
Recipe Tips
- How to get a moist cake? Beating the butter and sugar for the full 8 minutes is crucial. This incorporates a lot of air into the mixture, which is the key to a light, fluffy, yet moist pound cake texture.
- How to prevent the cake from sticking? For a loaf cake, it’s very important to be thorough when greasing and flouring the pan. Use softened butter to get into all the corners, then add a good dusting of flour, tapping out any excess.
- How to toast coconut without burning it? Spread the coconut in a thin layer on a baking sheet and bake at 350°F. Watch it very carefully and stir it often, as it can go from golden to burnt in a matter of seconds.
- Can I make this ahead of time? Yes. The un-glazed cake can be wrapped well in plastic and stored at room temperature for up to 4 days. Add the glaze just before serving.
What To Serve With Coconut-Buttermilk Pound Cake
This delicious loaf cake is perfect on its own, but also pairs wonderfully with:
- A cup of hot tea or coffee
- A side of fresh pineapple or mango slices
- A dollop of whipped cream
How To Store Coconut-Buttermilk Pound Cake
- Room Temperature: The recipe notes that you can store the completely cooled cake, wrapped in plastic, at room temperature for up to 4 days.
Coconut-Buttermilk Pound Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 390 kcal
- Fat: 20g
- Carbohydrates: 48g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my pound cake sink in the middle?
Sinking is often caused by underbaking or opening the oven door too early. Make sure the center is fully cooked by using the toothpick test before removing it from the oven. A dense, heavy batter from overmixing can also be a cause.
Can I use unsweetened coconut?
Yes, but the cake will be less sweet. If you use unsweetened coconut, you may want to add an extra tablespoon or two of sugar to the batter to compensate.
Can I make this in a different pan?
Yes, this batter would also work well in a Bundt pan. You will need to adjust the baking time; start checking for doneness after about 45-50 minutes.
Try More Recipes:
- Ultimate Coconut Cake Recipe
- Coconut Chiffon Cake with Chocolate Frosting Recipe
- Meyer-Lemon and Coconut Layer Cake Recipe
Coconut-Buttermilk Pound Cake Recipe
Description
A classic, moist, and buttery pound cake with the tropical flavors of toasted coconut and tangy buttermilk, all topped with a simple sweet glaze.
Ingredients
Instructions
- Preheat oven to 350°F. Butter and flour a 9×5-inch loaf pan.
- Whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and granulated sugar for 8 minutes until light and fluffy. Beat in vanilla, then eggs one at a time.
- On low speed, alternately add the flour mixture and 1 cup of the buttermilk until just combined.
- Fold in 1 ¼ cups of the toasted coconut.
- Pour batter into the prepared pan and bake for 60 minutes, until a skewer comes out with moist crumbs.
- Cool in the pan for 1 hour, then turn out to cool completely.
- Whisk confectioners’ sugar with the remaining 2 tbsp of buttermilk. Drizzle over the cooled cake and sprinkle with the remaining toasted coconut.
Notes
- Using room temperature ingredients is crucial for a light and fluffy cake texture.
- Do not overmix the batter once the flour is added, as this can result in a tough cake.
- Toasting the coconut before adding it to the batter brings out a wonderful, nutty flavor.
- Let the cake cool completely before adding the glaze to prevent it from melting and running off.
Coconut-Buttermilk Pound Cake Recipe