Coconut-Buttermilk Pound Cake
- 1 1/2 sticks 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
- This recipe is vegetarian
- Produce
- Coconut, sweetened toasted (1 1/2 cups)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (1 1/2 teaspoons)
- Confectioners' sugar (1 cup)
- Granulated sugar (1 cup)
- Salt, fine (1/2 teaspoon)
- Vanilla extract, pure (1 teaspoon)
- Dairy
- Butter, unsalted (1 1/2 sticks)
- Buttermilk (1 1/8 cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on marthastewart.com
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Published October 17, 2012 (4 months ago).
118 people saved this recipe.
