SEASONAL LIVING AND TIMELESS TRADITIONS EASTER COCONUT BUTTERMILK POUND CAKE 2017

Happy Easter to you...Everyone loves a good piece of cake after Easter dinner...or at anytime for that matter...and this cake is sure to be a winner. The buttermilk in this cake recipe makes this pound cake very moist. Enjoy!

Remember..."nothing says love...like something homemade!"

Please be sure to toast the coconut...just place it in a dry pan...and gently cook until it is lightly browned.

I often use olive oil to grease my cakes...cornbread etc. Just add a wee bit...to a clean paper towel and then wipe it on pans or parchment paper. It works very well.

COCONUT BUTTERMILK POUND CAKE
makes 2 loaves

1 1/2 cups unsalted butter...softened
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
2 teaspoons Kosher salt
1 teaspoon baking powder
1 cup whole buttermilk
2 cups sweetened flaked coconut...toasted and divided
2 teaspoons vanilla extract
3 cups confectioners' sugar
1/4 cup unsweetened coconut milk
1 tablespoon fresh lemon juice

Butter or use olive oil...to grease the loaf pans...and then dust with flour...shake off excess flour. Line the loaf pans with parchment paper...letting excess extend over the loaf pans. Lightly coat the parchment paper with butter or olive oil again.

In a large bowl of a stand mixer...or a large bowl for a hand held mixer...beat the butter and granulated sugar at medium speed or until it is fluffy...3 to 4 minutes...stopping to scrape the sides of the bowl. Next add the eggs...one at a time...beating well after each egg.

In another medium bowl...whisk together the flour... salt...and baking powder.On low speed gradually add the flour mixture to the butter mixture...and also little by little add the buttermilk...beating just enough to combine ingredients. Next...beat in 1 1/4 cups of the toasted coconut and the vanilla. Divide the batter into the 2 prepared pans.

Place in a COLD oven. Bake at 300 degrees for about 1 hour and 15 minutes...or until a knife inserted in the middle comes out clean. Let the cakes...cool in the pans for about 10 minutes. Gently remove cakes from pans and let cool completely on wire racks.

In a medium bowl whisk together the confectioners' sugar...coconut milk...and lemon juice.Drizzle this glaze over the pound cakes...then to finish off the cakes sprinkle the remaining toasted coconut on top.