Toasted Coconut Pound Cake

One of my favorite stories about my grandfather involved his love for making pound cake (and failing frequently). 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!

Labels: