Coconut Buttermilk Cake

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/2 cups Coconut, sweetened
  • 1/2 tsp Coconut extract

• Dairy

  • 1 1/2 sticks Butter, unsalted

• Other

  • 1 Cup plus 2 Tablespoons Buttemilk, Divided

Found on gonnawantseconds.com

Ingredients

• 1 1/2 sticks Unsalted Butter, At Room Temperature
• 2 Cups All-Purpose Flour
• 1 1/2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 1 Cup Granulated Sugar
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Coconut extract
• 3 Large Eggs
• 1 Cup plus 2 Tablespoons Buttermilk, Divided
• 1 1/2 Cups, Divided Sweetened Shredded Coconut-Divided
• 1 Cup Powdered Sugar, Sifted

Directions

• CAKE: 1. Spray a 9X5 inch loaf pan with non stick cooking spray. Preheat oven to 350 degrees/ 2. In a medium bowl combine flour, baking powder, and salt and set aside. 3. In the bowl of a stand up mixer, add butter and granulated sugar and beat on medium for 8 minutes (Yes, 8 minutes!). Scrape down the bowl as needed. 4. Add vanilla and coconut extract to bowl. Add the eggs one at a time and mix well, scrapping down the bowl, after each addition. 5. Set the mixer to low and add the flour mixture in 3 additions, alternating with a total of 1 cup of buttermilk adding it in 1/2 cup additions, and mix until incorporated. 6. Using a large spoon mix in 1 1/4 cups of the coconut. 7. Pour batter into prepared loaf pan and bake in preheated oven for about 60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the loaf pan set on a wire rack. Remove from pan and allow cake to cool completely. Topping: 1. Spread the remaining 1/4 cup of coconut in a single layer on a baking sheet. Place in a 350 degree oven for 5-10 minutes, stirring often, or until the coconut is golden. Remove from oven and cool. 2.In a small bowl whisk together the powdered sugar a 1 1/2 tablespoons of the remaining buttermilk. Add addition 1/2 tablespoon of buttermilk a couple of drops at a time until you reach a nice thick pour-able consistency. Drizzle glaze over completely cooled cake and top with toasted coconut!