Back to Coconut-Buttermilk Pound Cake All Reviews for Coconut-Buttermilk Pound Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8 edf-loves-buttermilk-poundcake-004c-med108875.jpg
Ingredients Ingredient Checklist 1 1/2 sticks unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour (spooned and leveled), plus more for pan 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt 1 cup granulated sugar 1 teaspoon pure vanilla extract 3 large eggs 1 cup plus 2 tablespoons buttermilk, divided 1 1/2 cups sweetened shredded coconut, toasted, divided 1 cup confectioners’ sugar
Cook’s Notes Toast coconut in a 350-degree oven for 5 to 10 minutes, stirring often. Watch carefully when toasting; coconut can go from browned to burned before you know it.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8 edf-loves-buttermilk-poundcake-004c-med108875.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 30 mins
Servings: 8
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Servings: 8
8
edf-loves-buttermilk-poundcake-004c-med108875.jpg
edf-loves-buttermilk-poundcake-004c-med108875.jpg
Ingredients
Ingredients
- 1 1/2 sticks unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour (spooned and leveled), plus more for pan 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt 1 cup granulated sugar 1 teaspoon pure vanilla extract 3 large eggs 1 cup plus 2 tablespoons buttermilk, divided 1 1/2 cups sweetened shredded coconut, toasted, divided 1 cup confectioners’ sugar
Directions
Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 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 until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
Whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
Cook’s Notes Toast coconut in a 350-degree oven for 5 to 10 minutes, stirring often. Watch carefully when toasting; coconut can go from browned to burned before you know it.
Cook’s Notes
Toast coconut in a 350-degree oven for 5 to 10 minutes, stirring often. Watch carefully when toasting; coconut can go from browned to burned before you know it.
Reviews (13)
Add Rating & Review 482 Ratings 5 star values: 88 4 star values: 119 3 star values: 175 2 star values: 85 1 star values: 15
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Reviews (13)
Add Rating & Review 482 Ratings 5 star values: 88 4 star values: 119 3 star values: 175 2 star values: 85 1 star values: 15
Add Rating & Review
482 Ratings 5 star values: 88 4 star values: 119 3 star values: 175 2 star values: 85 1 star values: 15
482 Ratings 5 star values: 88 4 star values: 119 3 star values: 175 2 star values: 85 1 star values: 15
482 Ratings 5 star values: 88 4 star values: 119 3 star values: 175 2 star values: 85 1 star values: 15
5 star values: 88 4 star values: 119 3 star values: 175 2 star values: 85 1 star values: 15
Martha Stewart Member Rating: 5 stars 05/02/2019 Everything worked in this recipe. It's delicious...I like the fact that it is easy to make and not a large cake.No fancy frosting either.😍The glaze works well. Toasted coconut lovers unite! I have made it many times, my husband loves it too. Martha Stewart Member Rating: 5 stars 01/27/2018 Best pound cake ever!!! Have made it many times, always comes out perfect. Be sure to toast the coconut because it deepens the flavor of the cake and the frosting. Making it again today - yumalicious!!! Martha Stewart Member Rating: Unrated 07/17/2015 Haven't made yet...but wondering if coconut oil can be used as a substitution for half the butter. Also, if coconut flavoring would taste too artificial. Anyone tried that yet? Martha Stewart Member Rating: 5 stars 05/28/2015 Outstanding - my new go-to. In the month since I discovered this recipe in an old issue of Everyday Food, I've made it 3 times! The only modification I make is that I add just a smidge less buttermilk to the glaze. I like it a little thicker so it mostly stays on top and only drizzle partway down the sides. The first time I made it, the glaze was too thin and mostly slid off the cake. Martha Stewart Member Rating: Unrated 11/02/2014 I love the cake. It's delicious. BUT, I had a problem with the volume of batter and the suggested pan size. I made this cake again today so I could attempt to duplicate my results. Sure enough, the volume was too much for a 4.5 by 8.4 inch loaf pan. With the first cake, I stubbornly filled the suggested pan too full & even then ended up putting a bit of batter into a mini-loaf pan. This time I used a 9X5 pan and it fit perfectly and baked perfectly. I followed the recipe exactly (twice). Martha Stewart Member Rating: Unrated 10/30/2014 This cake is so easy to make, plus it is pretty. My family loved it. In fact, my 8 year-old grandson suggested I thank Martha for this recipe. So, thank you! Martha Stewart Member Rating: 1 stars 10/21/2014 Missing nutrition information ... will not use any recipe without this information! Martha Stewart Member Rating: 3 stars 08/08/2014 I made this and it came out great! Since I did not have any buttermilk on hand I "made" my own with 1 cup of milk and 1 tablespoon of white vinegar. I love tnis cake, but next time, I think I would want to pump up the coconut taste even more, and add Coco Lopez or cream of coconut to substitute some of the wet ingredients. Martha Stewart Member Rating: Unrated 01/15/2014 I used this recipe a half dozen times and it is consistently good. A wonderful cake to have for guests or make for bake sales. ***Jessi is it possible that you used the entire amount of buttermilk in the batter by accident? The batter is so fluffy & on the thick side, but even going up to a 9 x 5 loaf pan makes it come out a little too flat. Just a thought. Martha Stewart Member Rating: Unrated 11/01/2013 Oh no!! I followed this recipe to a T and so much of it is spilling out of the pan. I used the correct size, in spite of my reservations. There seemed to be too much batter for the pan it required but I used it anyway, assuming it was the right thing to do. BOO!! It's also took quite a bit longer to cook obviously because there's so much more batter than should be... This needed to be baked in a larger pan. As for consistency and flavor, it's delightful. Just use a larger loaf pan. Martha Stewart Member Rating: Unrated 04/29/2013 Tried this for the 1st time for a bake sale this weekend and it was the 1st dessert to sell out... someone even asked me for the recipe. Followed recipe as is... sooo yummy. Martha Stewart Member Rating: Unrated 02/04/2013 Made this for superbowl and everyone loved it!!! Really easy recipe too! Martha Stewart Member Rating: Unrated 11/15/2012 I have made this pound cake 3 times since it was in the magazine. I love making it, and everyone loves eating it. I added 1/2 a tsp. of coconut flavoring because I had some on hand. But besides that I keep this recipe just the way it was intended. I think it will become one of my signature baking items I love it so much.Martha Stewart Member
Rating: 5 stars 05/02/2019
Everything worked in this recipe. It’s delicious…I like the fact that it is easy to make and not a large cake.No fancy frosting either.😍The glaze works well. Toasted coconut lovers unite! I have made it many times, my husband loves it too.
Rating: 5 stars
Rating: 5 stars 01/27/2018
Best pound cake ever!!! Have made it many times, always comes out perfect. Be sure to toast the coconut because it deepens the flavor of the cake and the frosting. Making it again today - yumalicious!!!
Rating: Unrated 07/17/2015
Haven’t made yet…but wondering if coconut oil can be used as a substitution for half the butter. Also, if coconut flavoring would taste too artificial. Anyone tried that yet?
Rating: Unrated
Rating: 5 stars 05/28/2015
Outstanding - my new go-to. In the month since I discovered this recipe in an old issue of Everyday Food, I’ve made it 3 times! The only modification I make is that I add just a smidge less buttermilk to the glaze. I like it a little thicker so it mostly stays on top and only drizzle partway down the sides. The first time I made it, the glaze was too thin and mostly slid off the cake.
Rating: Unrated 11/02/2014
I love the cake. It’s delicious. BUT, I had a problem with the volume of batter and the suggested pan size. I made this cake again today so I could attempt to duplicate my results. Sure enough, the volume was too much for a 4.5 by 8.4 inch loaf pan. With the first cake, I stubbornly filled the suggested pan too full & even then ended up putting a bit of batter into a mini-loaf pan. This time I used a 9X5 pan and it fit perfectly and baked perfectly. I followed the recipe exactly (twice).
Rating: Unrated 10/30/2014
This cake is so easy to make, plus it is pretty. My family loved it. In fact, my 8 year-old grandson suggested I thank Martha for this recipe. So, thank you!
Rating: 1 stars 10/21/2014
Missing nutrition information … will not use any recipe without this information!
Rating: 1 stars
Rating: 3 stars 08/08/2014
I made this and it came out great! Since I did not have any buttermilk on hand I “made” my own with 1 cup of milk and 1 tablespoon of white vinegar. I love tnis cake, but next time, I think I would want to pump up the coconut taste even more, and add Coco Lopez or cream of coconut to substitute some of the wet ingredients.
Rating: 3 stars
Rating: Unrated 01/15/2014
I used this recipe a half dozen times and it is consistently good. A wonderful cake to have for guests or make for bake sales. ***Jessi is it possible that you used the entire amount of buttermilk in the batter by accident? The batter is so fluffy & on the thick side, but even going up to a 9 x 5 loaf pan makes it come out a little too flat. Just a thought.
Rating: Unrated 11/01/2013
Oh no!! I followed this recipe to a T and so much of it is spilling out of the pan. I used the correct size, in spite of my reservations. There seemed to be too much batter for the pan it required but I used it anyway, assuming it was the right thing to do. BOO!! It’s also took quite a bit longer to cook obviously because there’s so much more batter than should be… This needed to be baked in a larger pan. As for consistency and flavor, it’s delightful. Just use a larger loaf pan.
Rating: Unrated 04/29/2013
Tried this for the 1st time for a bake sale this weekend and it was the 1st dessert to sell out… someone even asked me for the recipe. Followed recipe as is… sooo yummy.
Rating: Unrated 02/04/2013
Made this for superbowl and everyone loved it!!! Really easy recipe too!
Rating: Unrated 11/15/2012
I have made this pound cake 3 times since it was in the magazine. I love making it, and everyone loves eating it. I added 1/2 a tsp. of coconut flavoring because I had some on hand. But besides that I keep this recipe just the way it was intended. I think it will become one of my signature baking items I love it so much.
All Reviews for Coconut-Buttermilk Pound Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Coconut-Buttermilk Pound Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
