Coconut Buttermilk Cake

INGREDIENTS
Cake:

1. 1 1/2 sticks Unsalted Butter At Room Temperature
2. 2 Cups All-Purpose Flour
3. 1 1/2 Teaspoons Baking Powder
4. 1/2 Teaspoon Salt
5. 1 Cup Granulated Sugar
6. 1 Teaspoon Vanilla Extract
7. 1/2 Teaspoon Coconut extract
8. 3 Large Eggs
9. 1 Cup Buttermilk
10. 1 1/4 Cups Sweetened Shredded Coconut

Topping:

1. 1 Cup Powdered Sugar Sifted
2. 2 Tablespoons Buttermilk
3. 1/4 Cup Cups Divided Sweetened Shredded Coconut-Divided

INSTRUCTIONS
CAKE:

1. Spray a 9X5 inch loaf pan with non-stick cooking spray. Preheat oven to 350 degrees.
2. In a medium bowl combine flour, baking powder, and salt and set aside.
3. In the bowl of a stand-up mixer, add butter and granulated sugar and beat on medium for 8 minutes (Yes, 8 minutes!). Scrape down the bowl as needed.
4. Add vanilla and coconut extract to the bowl. Add the eggs one at a time and mix well, scraping down the bowl, after each addition.
5. Set the mixer to low and add the flour mixture in 3 additions, alternating with two- 1/2 cup additions of buttermilk (You will be adding 1 cup total of buttermilk), and mix until incorporated.
6. Using a large spoon mix in 1 1/4 cups of the coconut.
7. Pour batter into prepared loaf pan and bake in preheated oven for about 60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the loaf pan set on a wire rack. Remove from pan and allow cake to cool completely.

Topping:

1. Spread the remaining 1/4 cup of coconut in a single layer on a baking sheet. Place in a 350 degree oven for 5-10 minutes, stirring often, or until the coconut is golden. Remove from oven and cool.
2. In a small bowl, whisk together the powdered sugar and 1 1/2 tablespoons of the remaining buttermilk. Add additional 1/2 tablespoon of buttermilk a couple of drops at a time until you reach a nice thick pour-able consistency. Drizzle glaze over completely cooled cake and top with toasted coconut!

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