Coconut-Buttermilk Pound Cake - Nance & Robyn DO NOT make the same recipe
dessert
Cuisine: I don't know. French? Wtf? Has this category always been here?
Prep time: 
Cook time: 
Total time: 
Serves: How the hell would I know? Do I know what size pieces you're going to eat?
 
Ingredients
  • 1½ sticks unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1½ teaspoons baking powder
  • ½ teaspoon fine salt
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 cup plus 2 tablespoons buttermilk, divided
  • 1½ cups sweetened shredded coconut, toasted, divided
  • 1 cup confectioners' sugar
Instructions
  1. Toast coconut: 5 - 10 minutes in a 350º oven. Stir every couple of minutes, and watch it closely so it doesn't burn.
  2. Preheat the oven to 350ºF. (Except that it's probably already preheated, since you toasted that coconut. But just in case.)
  3. Butter and flour (or use Baker's Joy) a loaf pan. A regular loaf pan. Can you bake a loaf of bread in it? Then it's the right size. JEEZ.
  4. Whisk your flour, baking powder and salt together.
  5. Using a large bowl and a mixer, beat butter and granulated sugar on medium-high until it's light and fluffy. Martha says 8 minutes. I think she's high. Try 4 minutes.
  6. Don't forget to scrape down your bowl; apparently Martha's obsessed with scraping down your bowl.
  7. Add vanilla extract and then eggs one at a time. Beat well after each egg, and for the love of all that's holy don't forget to scrape down your bowl or Martha will come tear your head off your body and decorate her barn with it.
  8. Put the mixer on low and add flour in 3 batches, alternating with two ½-cup additions of buttermilk.
  9. Stir in 1¼ cups toasted coconut, using the stirring implement of your choice (probably a rubber spatula, but frankly I don't care what you use.)
  10. Put the batter in your buttered-and-floured (or Baker's Joy-sprayed) loaf pan. Bake for 60 minutes and use a wooden skewer or toothpick to test for doneness. If there are a few crumbs on the toothpick, it's done. If there's wet batter on the toothpick, it is not.
  11. Let cake cool on a wire rack for an hour. Remove cake from the pan and let cool completely. At this point, you could wrap the cake in plastic and keep at room temperature for up to four days. But why would you do that? Are you sooooo busy and important? Oh look at you, Miss Important Executive. SOOOOO busy and important. Excuse ME.
  12. Whisk together confectioner's sugar and 2 T buttermilk. Drizzle over the cake and sprinkle with remaining toasted coconut.
Recipe by DCEP at http://www.dinosaurscanteatpizza.com/coconut-buttermilk-pound-cake-nance-robyn-do-not-make-the-same-recipe/