Wednesday, July 17, 2013

toasted coconut pound cake

I'm really a big fan of really sweet things. I want a couple of small bites of something sweet and then I'm ready for another salty snack. But, pound cake is usually a good option for me since it's not too, too sweet. This one is just the perfect amount of sugar and toasty, toasty coconut.
This is a rather long post, but it's not as complicated as it looks. Start with your sweetened coconut and toast it in the oven. It'll take about 10 minutes to be all toasty and awesome, but you'll want to toss them about every minute or 2 so it browns evenly.
Ta-da! There it is.
Cream together your butter and sugar... room temperature butter.
When it's fluffy and whipped, mix in vanilla and each egg, individually.
There we are! Next step is to add in the flour and buttermilk.
Okay. I didn't have buttermilk. So, what you can do instead is add in 1 tablespoon of white vinegar to the 1 cup of milk to substitute. I promise it won't taste weird.
You want to add in the flour in 3 batches...
While alternating with 1/2 cup of milk in between each batch of flour.
This is what you're looking for!
Stir in the toasted coconut and then transfer into a loaf pan.
Into the oven this goes for... one.whole.hour!
Ah. Here it is. Almost ready. The only thing missing is the glaze.
I cup of powdered sugar and a small drizzle of milk to make the glaze. Top the cake with the glaze and remaining coconut and then try not to eat it all once.
Toasted Coconut Pound Cake
1 cup sugar
3/4 cup room temperature butter
2 cups all purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon vanilla
3 eggs
1 cup plus 2 tablespoons buttermilk, divided
1 cup confections sugar
1 plus 1/2 cup toasted coconut, divided

Preheat oven to 350 degrees. Place untoasted coconut on a tray and toast in middle tray of the oven for 10 minutes, tossing frequently. It should take 10 minutes to toast completely. Allow to cool. Mix together baking powder, salt and flour. Set aside, and cream together butter and sugar until fluffy and light with a hand mixer. In 3 separate batches, add in flour mixture while alternating 1/2 cups of the buttermilk. Mix on low until completely combined. Stir in 1 cup of toasted coconut and pour into a greased loaf pan. Bake in preheated oven for 60 minutes. Pound cake will be done when a tester comes out almost completely clean. Allow to cool completely in the pan. Remove from pan and transfer onto a tray. Mix together powdered sugar and 2 tablespoons buttermilk and drizzle over cooled cake. Top with remaining toasted coconut and enjoy!