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Toasted Coconut Pound Cake

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  • Author: Mavis Butterfield




For the cake:
1 1/2 sticks unsalted butter, softened
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 1/2 teaspoons vanilla
3 large eggs
1 cup buttermilk
1 cup sweetened shredded coconut flakes

For the glaze and topping:
1 cup powdered sugar
3 tablespoons buttermilk
1/4 cup sweetened shredded coconut, toasted for topping


Preheat oven to 350 F. Thoroughly grease and flour a large loaf pan {or 3 mini loaf pans}, and set aside.

In a small mixing bowl, whisk flour, baking powder, and salt together. In a  stand mixer with paddle attachment, beat butter and sugar on medium-high until fluffy.

Add vanilla and mix until incorporated. Add eggs one at a time, beating well after each addition.

Turn mixer down to low and slowly add in flour mixture and buttermilk in this order: 1/2 flour mixture, 1/2 buttermilk, remaining flour mixture, remaining buttermilk. Beat until combined. Fold in coconut.

Pour batter into pan and bake 1 hour or until a toothpick inserted into the middle comes out clean.

While cake is baking, mix powdered sugar and buttermilk. Remove cake from oven and let cool in pan for 20 minutes before transferring to wire rack to cool completely. Pour on glaze and top with toasted coconut before serving.