In honor of National Pound Cake Day, I’d like to share this crazy delicious, rich, flavorful and super easy Coconut Buttermilk Pound Cake.
If you love coconut, this cake is for you. If you’re a lazy baker like me, then again, this cake is for you. There isn’t a cake much easier to bake than a pound cake. It originally weighed four pounds, a pound for each of four ingredients: butter, flour, sugar and eggs-hence the name. Just a little fun-fact for ya.
Before I get to this cake, first let me proclaim my undying love for the Bake From Scratch magazine. I have mentioned this magazine before and I cannot tell you enough how much I love this publication. I’m like a giddy child on Christmas morning when I see it sitting in the mailbox. I’m sure I told you that too. But I can’t tell you enough.
Let me also tell you that I cannot part with any of my BFS issues. They are kinda taking over my bookcase. It’s a problem. However, at least they are neatly organized by month and/or season, not just tossed in a pile.
I have a ritual. At the beginning of each month I pull out all of that particular month from all the previous years and re-read them. I sit down with a drink, a notebook and sticky flags and flag pages of recipes I haven’t got to try and make out my grocery list.
Some recipes I have made, but loved and want to make again. But there are others that I may have missed or just never got around to making. This is another favorite pound cake recipe from Bake From Scratch that is to die for!
This was one of those that I put aside and never made. And what a fool I was! Because DAMN it was good! So good that I sent it to the neighbors because it was getting all eaten over here. So good, that my neighbor called me an evil bitch for sending it to her house because she had to do extra cardio and how many miles equals one entire pound cake anyway?
This cake is so rich, yet fluffy and loaded with layers of coconut flavor. The toasted coconut on top of the sweet, coconut glaze gives this cake a subtle crunch that makes it absolutely irresistible.
However many miles is worth it and if you can catch my neighbor, she’ll tell you the same thing.
- 1½ cups (340 grams) salted butter, softened
- 3 cups (600 grams) granulated sugar
- 5 large eggs (250 grams)
- 3 cups (375 grams) all-purpose flour
- 1 teaspoon (3 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 (see notes)
- 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, and let excess extend over sides of pans and 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, approximately 3 to 4 minutes. Stop 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. Beat 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 and sprinkle with remaining ¾ cup (38 grams) coconut
To toast coconut:
Stovetop: Cook in a large skillet on the stovetop over low to medium heat. Stir frequently until flakes are light, golden brown.
Oven: Preheat oven to 325F. Spread coconut in a single layer on a baking sheet and bake for 5-10 minutes. Stir after a few minutes to ensure even color
This recipe is from their 2017 special issue One Layer Cakes. You can purchase it here along with their other publications. And if you want more more Pound Cake Recipes from Bake From Scratch, you can check out this post