Fluffy, moist, and filled with all kinds of coconut, this Coconut Buttermilk Pound Cake is a true crowd pleaser. Don’t skip the toasted flakes on top—the subtle crunch makes this cake absolutely irresistible.
Coconut Buttermilk Pound Cake
Makes 2 (9x5-inch) loaves
- 1½ cups (340 grams) unsalted butter, softened
- 3 cups (600 grams) granulated sugar
- 5 large eggs (250 grams)
- 3 cups (375 grams) all-purpose flour
- 2 teaspoons (6 grams) kosher salt
- 1 teaspoon (5 grams) baking powder
- 1 cup (240 grams) whole buttermilk
- 2 cups (100 grams) sweetened flaked coconut, toasted and divided
- 2 teaspoons (8 grams) vanilla extract
- 3 cups (360 grams) confectioners’ sugar
- ¼ cup (60 grams) unsweetened coconut milk
- 1 tablespoon (15 grams) fresh lemon juice
- Spray 2 (9x5-inch) loaf pans with baking spray with flour. Line pans with parchment paper, letting excess extend over sides of pan. Spray pans again.
- In the bowl of a stand 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. Reduce mixer speed to low. 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 (63 grams) coconut and vanilla. Divide batter between prepared pans.
- Place in a cold oven. Bake at 300°F (150°C) until a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes. Let cool in pans for 10 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 (38 grams) coconut.