Tangy buttermilk balances this rich coconut cake. Perfect with a cup of coffee or to simply satisfy that sweet tooth.
Ingredients:
1 1/2 sticks of unsalted butter, room temp (make sure it's room temp, trust me)
2 cups all purpose flour (spooned and leveled) plus more for pan
1 1/2 tsp baking powder
1/2 tsp fine salt
1 cup sugar
1 tsp pure vanilla extract
3 large eggs
1 cup plus two Tbsp buttermilk, divided (recipe for buttermilk below)
1 1/2 cups sweetened shredded coconut, toasted, divided (toasting directions below)
1 cup confectioner's sugar
Directions:
1) Preheat oven to 350*. Butter and flour a 4 1/2 x 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 toasted coconut.
2) Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, around 60 minutes, but keep an eye on the top to be slightly golden. Let cool in pan on wire rack, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temp, wrapped in plastic, up to 4 days)
3) Whisk together confectioner's sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
Buttermilk Directions: IT WORKS and you will never know the difference!
* 1 cup of milk and 1 Tbsp of white vinegar or lemon juice. Stir and let it sit for 5 minutes before using. I always use vinegar and it turns out perfect. I even use this method for buttermilk pies :)
Toasted Coconut: Toast coconut in a 350* oven for 5 to 10 minutes, stirring often. Watch carefully when toasting; coconut can go from browned to burned before you know it!
