Coconut Buttermilk Pound Cake (Recipe from Bake from Scratch)

Makes 2 9x5" loaves activeTime: 25 minutes Bake Time: 1 hour 30 minutes

1 1/2 cups unsalted butter, softened 3 cups granulated sugar 5 large eggs 3 cups all-purpose flour 2 tsp Kosher salt 1 tsp baking powder 1 cup whole buttermilk 2 cups sweetened flaked coconut, toasted and divided 2 tsp vanilla extract 3 cups confectioners’ sugar 1/4 cup unsweetened coconut milk

Spray 2 (9x5-inch) loaf pans with baking spray with flour. Line pans with parchment paper, letting excess extend over sides of pan. Spray pans again.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, salt, and baking powder. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in 1 1/4 cups coconut and vanilla. Divide batter between prepared pans.

Place in a cold oven. Bake at 300°F until a wooden pick inserted in center comes out clean, about 1 hour and 25 minutes. Make sure the top feel firm. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

In a medium bowl, whisk together confectioners’ sugar and coconut milk. Drizzle glaze over loaves; sprinkle with remaining ¾ cup coconut.