Toasted Coconut Pound Cake
3/4 cup unsalted butter, room temperature
2 cups all-purpose flour (spooned and leveled
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. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, 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 toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.
Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1124g)|
|Recipe Makes: 1|
|Calories from Fat: 2152 (62%)|
|Amt Per Serving||% DV|
|Total Fat 239.1g||319 %|
|Saturated Fat 151g||755 %|
|Monounsaturated Fat 58.1g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 1730mg||532 %|
|Sodium 2141.1mg||74 %|
|Potassium 1342.3mg||35 %|
|Total Carbohydrate 303g||89 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 290.4g|
|Protein 50.8g||73 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3498
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