Tuesday, October 9, 2012

Toasted Coconut Pound Cake

I love shopping at Goodwill.   Your purchase benefits a great organization and provides jobs.   And you have the chance to score big.   My recent purchase was a 49 cent silicone loaf pan.   At any retail store or online, you'll pay at least $10.   Do I care that my pre-loved loaf pan is a burnt orange color?   Not at all.   I just keep baking away. 

There is a first for me in this recipe.   Friends, it is the first time that I have purchased buttermilk.   Usually I opt for one of the buttermilk tradeouts, such as yogurt, sour cream, or milk with a little lemon juice.   But in pound cake, where there aren't a lot of ingredients and you can taste each one, I thought I'd go with what the recipe indicated.    This cake is awesome and got rave reviews from the Breakfast Club at church on Sunday morning.   

What You Need

For the cake:
1 1/2 sticks unsalted butter, room temperature
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla
3 large eggs
1 cup buttermilk
1 1/4 cups toasted coconut

For the glaze:
2 tablespoons buttermilk (plus a little more to make it a better pouring consistency)
1 cup powdered sugar
1/4 cup toasted coconut

What You Do

Preheat your oven to 350.    Spray your silicone loaf pan with a little bit of cooking spray.

Toast your coconut, by laying out the 1 1/2 cups of shredded coconut on a baking sheet and putting the pan in the oven for 5-10 minutes, stirring often.   When it starts to brown, take it out.  It can go from beautiful to burnt really quick if you aren't paying attention.

Whisk together flour, baking powder and salt.

In a large mixing bowl beat the butter and sugar until light and fluffy.   Add the vanilla then the eggs one at a time, beating well and scraping down the bowl.    With the mixer on low add the flour in 3 additions, alternating with 2 additions of buttermilk.  Beat until combined.   Fold in the 1 1/4 cups toasted coconut. 

Pour into loaf pan and bake for 60-65 minutes until a toothpick put in the center comes out with just a few crumbs.   I put my silicone pans on a flat baking sheet when cooking.     Let cool in the pan on a wire rack.   When the cake is cool, invert onto your serving plate, or onto the wire rack.

Mix buttermilk and powdered sugar to form the glaze.   Drizzle over the cake and sprinkle with the remaining 1/4 cup of toasted coconut. 

Share your cake with friends and family!

Recipe Source:  Everday Food Magazine, October 2012

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