Toasted Coconut Pound Cake

A lot of recipes end up on my "Recipes to Try - JennyBakes" Pinterest board.  A lot.  But some I can't get out of my head until I try making them, like this toasted coconut cake.  No occasion, no reason, just to smell and taste it for myself. (For what it's worth, I've recently obsessed over until I baked Salted Carmelitas as well, but I don't have any good pictures to show for them.)

Toasted Coconut Pound Cake
(Recipe credit: "Little Bits Of..." Blog)

Ingredients

• 3/4 cup 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. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, 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 toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.

Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.