Coconut Buttermilk Pound Cake

Pound cakes are for holidays, funerals and celebrations. They fit the bill for so many occasions because they are comforting.

Ingredients:

1 ½ cups unsalted butter, softened

3 cups sugar

5 large eggs

3 cups all-purpose flour

2 tsp vanilla salt

1 tsp baking powder

1 cup whole buttermilk

2 cups sweetened flaked coconut, toasted and divided

2 tsp vanilla extract

3 cups confectioners’ sugar

¼ cup unsweetened coconut milk

1 Tbl lemon juice

Directions:

Pre-heat oven to 325°

Butter and flour 2 (9x5-inch) loaf pans. Line the pans with parchment paper, letting excess extend over the sided of pan. Butter and flour, it again.

In the bowl of a standing mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in 1¼ cups coconut and vanilla. Divide batter between prepared pans.

Place pans in a preheated oven for 1 hour 15 minutes. Remove from pans, and let cool completely on wire racks.

In a medium bowl, whisk together confectioners’ sugar, coconut milk, and lemon juice. Drizzle glaze over loaves; sprinkle with remaining ¾ cup coconut.