Toasted Coconut Pound Cake Recipe
This Toasted Coconut Pound Cake Recipe is not only delicious, but it ranks right up there with AMAZING!
Toasting the coconut
Preheat oven to 325 degrees.
Spread the coconut out onto a baking sheet and bake in the oven for 5-10 minutes.
Preheat oven to 350 degrees and prepare a loaf pan with non-stick spray. I
n a medium bowl, combine the flour, baking powder and salt. Set aside.
In a large bowl, mix the butter and sugar together until it’s well combined.
Add in the vanilla and then the eggs. Mix until everything is nice and creamy.
Slowly add in the flour mixture alternating with the buttermilk, scraping the sides and mixing well. Fold a cup of the toasted coconut into the batter. Pour into a prepared loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
Cool for 10 minutes and to then transfer to a cooling rack to cool completely.
Prepare the glaze and spoon over the cake. Top with the remaining toasted coconut and enjoy!
Calories: 813kcal | Carbohydrates: 112g | Protein: 9g | Fat: 37g | Saturated Fat: 25g | Cholesterol: 147mg | Sodium: 352mg | Potassium: 363mg | Fiber: 2g | Sugar: 77g | Vitamin A: 895IU | Vitamin C: 0.2mg | Calcium: 133mg | Iron: 3mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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