Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 15 mins
- Cook Time: 60 mins