This Toasted Coconut Pound Cake is perfectly moist and packed with toasted coconut flavor!

This Toasted Coconut Pound Cake is perfectly moist and packed with toasted coconut flavor!

What Makes This Pound Cake So Great?

Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. These cakes are generally baked in either a loaf pan or a Bundt mold.  This cake however isn’t exactly a pound of each of those ingredients.  By changing that basic recipe just slightly you can get a much more moist and flavorful cake than your standard pound cake.  Adding toasted coconut all throughout this cake gives such a depth of flavor that you just don’t see in basic vanilla cake.  

This Toasted Coconut Pound Cake is perfectly moist and packed with toasted coconut flavor!

Ingredients In This Cake:

  • unsalted butter – using unsalted helps us to be able to control the salt content ourselves
  • all-purpose flour
  • baking powder – preferred over baking soda in cakes!
  • fine salt
  • granulated sugar
  • pure vanilla extract
  • large eggs – using large eggs is important for the correct ratios in baking.
  • buttermilk – if you don’t have buttermilk you can combine 1 cup + 1 tbsp milk with 1 tbsp lemon juice or white vinegar together and let sit for 5 minutes before adding.
  • sweetened, shredded coconut 
  • confectioners sugar – aka powdered sugar!

This Toasted Coconut Pound Cake is perfectly moist and packed with toasted coconut flavor!

Good Reasons To Make This Cake:

  • Because you feel like it.
  • Easter brunch
  • Because baking is peaceful and you deserve some peace.
  • To bring to a friend in need or new mama.
  • Because cake is delicious.

Similar Recipes:

Cinnamon Crumb Banana Bread

Paleo Toasted Coconut Banana Bread

Grain Free Double Chocolate Banana Bread

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Toasted Coconut Pound Cake


Ingredients

Scale
  • 3/4 cup unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 cup plus 2 tablespoons buttermilk, divided
  • 1 1/2 cups sweetened shredded coconut, toasted, divided
  • 1 cup confectioners’ sugar

Instructions

  1. Preheat oven to 350 degrees. Grease and flour a loaf pan.
  2. Whisk together flour, baking powder, and salt.
  3. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl.
  4. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
  5. Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.
  6. Whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.