Coconut Buttermilk Pound Cake

Coconut Buttermilk Pound Cake - made March 9, 2013 from Martha Stewart

I love coconut and am always looking for recipes that use it.  Pound cake is the easiest thing to make when you also have buttermilk to use up.  This is a simple, basic but good recipe I found on pinterest from marthastewart.com.  The trickiest part is toasting the coconut properly without burning it.  When toasting the coconut, spread in an even layer and bake at 350.  Stir it every few minutes.  You don't want to toast it until it's all brown because by then, it'll more than likely be burnt.  Instead, stir it until you get to the color below.  Some coconut will be more brown than others, some will be golden and some will still be white.  When you mix it up, it should "average out" to a golden brown.

1 1/2 sticks unsalted butter, room temperature, plus more for pan
1 cup granulated sugar

1 teaspoon pure vanilla extract
3 large eggs

2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons buttermilk, divided
1 1/2 cups sweetened shredded coconut, toasted, divided
1 cup confectioners' sugar

1. Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. 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.
   
2. Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
   
3. Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.