Coconut Buttermilk Pound Cake Recipe
This coconut buttermilk pound cake recipe is a delicious twist on a classic Southern favorite. This unique version has a hint of coconut, which adds a subtle sweetness to the traditional pound cake. The cake is moist and tender, and the coconut flavor really shines through. Enjoy a slice of this cake with a cup of coffee or tea, or serve it as a dessert after dinner. It's sure to be a hit with family and friends!
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sweetened shredded coconut
Instructions
1. Preheat the oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan.
2. Sift together the flour, baking powder and salt in a medium bowl and set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Add the buttermilk, vanilla and almond extracts, and beat until well blended. Gradually add the flour mixture, beating until just blended.
5. Fold in the coconut. Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
6. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Enjoy!
Nutrition
This cake is made with butter and sugar, so it's not the healthiest of desserts. However, it does contain some protein, fat, and carbohydrates. Each slice contains about 350 calories, 20 grams of fat, 5 grams of protein, and 35 grams of carbohydrates.
This coconut buttermilk pound cake is best enjoyed in moderation. Enjoy a slice every now and then with a cup of coffee or tea, or serve it as a dessert after dinner. It's sure to be a hit with family and friends!
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