It's not often that I bake pound cakes, and usually because of the butter content. Large quantities of butter isn't usually the healthiest thing to eat, especially when it's put into cakes. So, naturally, I just didn't make pound cakes.
But then I came across this Martha Stewart recipe (she's a queen of baking, lemme tell you that) and just had to try it out.
This coconut pound cake is really like no cake I've tasted before: it's dense - very dense - and is very, very buttery. It's crumbly and literally melts in your mouth. And the coconut flavour - it's not overpowering as it can be in some cakes. It's nice and subtle.
Coconut Pound Cake
Makes one 9" cake
¾ cups butter, softened
2 cups flour
1 1/2 teaspoons baking powder
1 cup sugar
1 tsp vanilla
1 cup plus 2 tablespoons buttermilk, divided
1 1/2 cups shredded coconut, toasted, divided
1 cup icing sugar
Preheat oven to 180C. Butter and flour a 9" round cake pan. Whisk together flour and baking powder. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy (about 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 for about 1 hour, or until a skewer inserted in center comes out with a few moist crumbs attached. Cool in the pan for about 1 hour. This ensures that the cake does not break when you tip it out. Remove cake from pan and let cool completely on rack.
Whisk together icing sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
If the cake lasts for that long, it tastes even nicer on days 2 and 3 when it's cold from the fridge.
Recipe adapted from Martha Stewart.