TOASTED COCONUT POUNDCAKE

My mother used to always tell me that he would wake up early on Sundays and spend hours trying to perfect a recipe which involved weighing out butter and long, long wait times in the oven. That story always made me hesitant to try and bake my own pound cake. I was always frightened that I would spend hours trying, only to fail in the end.  Well, my homemade pound cake-less days have ended.  I made my very first loaf a couple of weeks ago that was topped AND filled with toasted coconut.  It wasn’t too sweet (which I loved ) and a slice of this baby is the perfect complement to a cup of coffee or tea.

KITCHEN AID RANT: I never talked about how much I love my kitchen aid. I love it. It’s become one of the handiest thing I received from my registry and is totally worth what it costs.

A stick and a half (3/4 cup) of unsalted, softened butter and beat with 1 cup of sugar until fluffy

 

Slowly add 1 tsp vanilla and 3 large eggs (one at a time). Beat until smooth.

In a separate bowl, combine dry ingredients of 

2 cups of flour, 1.5 tsp baking powder, & 1/2 tsp salt

(photo above because flour needs to be spooned into a measuring cup to insure the correct ratios)

Take dry ingredients and pour into the wet ingredients in sections alternating with a total of 1 cup buttermilk (For example: pour 1/3 of dry ingredients, mix, then 1/2 cup of buttermilk, mix, and continue ending with dry ingredients)

 

How to toast coconut

: Pour sweetened coconut on a baking sheet and toast for about 10 minutes at 350* until brown. Then pour about 1 cup of toasted coconut into the batter and hand mix.

I always end up eating almost all of the coconut before I can actually use it…

Pour into a greased loaf pan and bake for 55 minutes at 350 degrees. Let it cool completely.

 

How to make frosting: Combine 2 TBS buttermilk and 1 cup of powdered sugar. Mix. 

When the cake is cooled, pour the glaze over it and top with lots and lots of toasted coconut!