I always have a hard time when I go out and buy a certain ingredient for a recipe and only end up using a little bit of it, leaving me searching for ways to use it up. Buttermilk was the magic ingredient this time. The dilemma: I would have had no problem making pancakes for breakfast, lunch and dinner but I do understand that not all find this acceptable (Conor).
This pound cake is a brilliant result of this problem. Tangy buttermilk, tart raspberry and toasty coconut are all perfect together.
Raspberry Coconut Buttermilk Poundcake
adapted from here!
1 1/2 sticks unsalted butter at room temp
2 cups a.p flour; spooned and leveled, plus 1 tablespoon
1 1/2 teaspoons baking powder
1/2 teaspoon 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 fresh raspberries
1 cup powdered sugar
Preheat oven to 350, line an 8x4 loaf pan with parchment. In a bowl whisk together flour, powder and salt. In a stand mixer beat butter and sugar on medium speed till light and fluffy, roughly 6 minutes. Scraping sides as needed. Add vanilla and eggs, one at a time beating well and scraping the sides of the bowl. Turn mixer to low and add the flour mixture in three additions, alternating with two 1/2 cups of buttermilk in between. Fold in 1 1/4 cups of toasted coconut.
In a small bowl, toss raspberries with 1 tablespoon of flour to evenly coat the berries.
Pour half of the batter into prepared pan layer the raspberries on top and finish with the rest of the batter. Bake for 1 hour. Place on wire rack and let cool completely
For the icing, whisk together powdered sugar and remaining 2 tablespoons of buttermilk. Drizzle on top of cooled poundcake, sprinkle remaining toasted coconut on top! Have for breakfast, lunch and dinner.