Ingredients
Cooking spray, for pan
1 c. (2 sticks) butter, softened
1 c. granulated sugar
4 large eggs
1 tsp. pure vanilla extract
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. kosher salt
2 c. sweetened shredded coconut, toasted and divided
2 c. powdered sugar
3 to 4 tbsp. coconut milk
Preparation
Step 1Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition then add vanilla. Step 2In a separate large bowl whisk together flour, baking powder, and salt. Fold dry ingredients into wet ingredients and stir until just combined. Fold in 1 1/2 cups of the toasted coconut.Step 3Pour batter into prepared loaf pan and smooth top with an offset. Bake until a toothpick inserted into the middle comes out clean, about 1 hour 15 to 1 hour and 25 minutes. Let cool 10 minutes then invert onto a cooling rack to cool completelyStep 4Make glaze: In a small bowl, whisk together powdered sugar and 3 tablespoons coconut milk. Add an additional tablespoon of coconut milk if necessary and then drizzle glaze over pound cake. Step 5Top glaze with remaining 1/2 cup of toasted coconut and let set before serving.
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