– 1 ½ sticks (170g) unsalted butter – 2 cups (400g) sugar – 4 large eggs, room temperature – 3 cups (342g) cake flour – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – 1 ½ cups (355g) buttermilk – ¼ cup (54g) vegetable oil (we use canola oil) – 1 Tablespoon (12g) almond extract – teaspoon (4g) Coconut Extract – 1 cup (78g) flaked sweetened coconut – 2 cups (230g) Confectioners Sugar – 3 to 4 Tablespoons (45 to 60g) milk – Pinch of salt (Approximately ¼ teaspoon) – 1 teaspoon (4g) Coconut Extract
Start with a 325-degree oven. We used a 12-cup, 10-inch bundt pan. Grease and flour it. - See notes.Stir flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl.
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Put the nuts, coconut extract, veggie oil, and buttermilk in a different bowl. Put aside.
2
Mix butter in mixer bowl at medium speed until creamy. Add sugar slowly and mix on medium speed for 3–5 minutes until lightened and fluffy. Slowly add eggs and mix until the yolks are incorporated.
3
With the mixer on low speed, alternately add flour and buttermilk, starting and finishing with flour (3 dry ingredients and 2 liquid). Just blend.
4
Mix in shredded coconut.Scoop batter into bundt pan and bake at 325 degrees F for 45 minutes or until a toothpick inserted in the centre comes out clean or with few crumbs. Oven times vary. Turn out after 10 minutes.
5
Stir confectioners sugar, milk, coconut extract, and a bit of salt in a small bowl until smooth.Drizzle over cooled pound cake. (I spooned my into a piping bag with a clipped tip for control.)
6
If glaze is thin, add powdered sugar. Add milk if too thick.After the cake cools, dollop the glaze on or load it into a disposable piping bag with the tip clipped (or ziplock with a corner snipped).
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I usually use a piping bag for better control.You can sprinkle shredded coconut and sliced almonds on top of the glaze.
8