As a child, I used to go deer hunting with my Dad. Well, let’s clarify that – I would go with him as we rode through the woods in his truck while he scouted for deer. He never did “hunt” while I was with him, not that I remember anyway.
As for me, I would usually fall asleep in the seat and never did see any deer in the woods, not until I was an adult. But the fun was driving through the woods on those little dirt roads, driving over those little wooden bridges (sometimes it was simply a few 2 x 4s put together) and enjoying the donuts Daddy would get at Dan-D-Donuts that morning.
Which leads me to the delightful coconut donut! In that box of donuts was always a coconut donut which I loved and still do to this day. There’s coconut cake we all love as well, right? Well, this coconut pound cake is a mixture of the two and is so wonderful – flavorful and moist. If you occasionally need a coconut “fix”, this is your cake!
Try it and let me know what you think!
- ¾ cup Unsalted butter
- 2 cups All purpose flour
- 1½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Sugar
- 1 teaspoon Vanilla
- 3 large Eggs
- 1 cup Buttermilk
- 2 tablespoon Buttermilk
- 1½ cups Coconut toasted
- 1 cup Confectioners Sugar
- Preheat oven to 350 degrees. Butter and flour a 4½-by-8½-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, 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 ½-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1¼ cups coconut.
- Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
- Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining ¼ cup coconut.