INGREDIENTS
1 1/2 sticks unsalted butter, room temperature
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup buttermilk plus 2 tablespoons buttermilk, divided
1 1/2 cups sweetened shredded coconut, toasted, divided
1 cup confectioners’ sugar
DIRECTIONS
Preheat oven to 350 degrees F.
Butter and flour a 4 1/2 by 8 1/2 inch loaf pan (I used 9 by 5). Whisk together flour, baking powder and salt. In a large bowl, using a mixer, beat butter and 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.
Transfer batter to pan and bake until skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on wire rack for one hour. (I removed from pan after 15 minutes and cooled on rack). Whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remainomg 1/4 cup coconut.
Toast coconut in a 350 F degree oven for 5 to 10 minutes and stir often and watch carefully.
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
