Needing a last minute recipe for your Christmas morning? I’ve got you covered! The most delicious and moist pound cake you’ve ever had. I promise, you won’t disappoint with this added to the Christmas morning table. Even if it is cake! 🙂
What you need:
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
Directions:
Prep: Toast coconut in a 350-degree oven for 5 to 10 minutes, stirring often. Watch carefully when toasting; coconut can go from browned to burned before you know it.
Step One: 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.
Step Two: 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.)
Step Three: Whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
Photography & Styling: Ruth Eileen Photography
Signage: Winifred Paper
Wooden Server: Crate & Barrel
Candle Stick Holders: CB2
Check back later today for the perfect pairing to this yummy pound cake… White Cranberry Mimosas!
