Coconut Pound Cake

Source: saved recipe (Google Drive)

Ingredients

Cake

• 4 eggs
• 2 cups sugar
• 1 cup unsalted butter
• 3 cups flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1 cup flaked coconut (unsweetened)
• 1 cup chopped pecans

Glaze

• 1/2 cup water
• 2 tbsp salted butter
• 1 cup sugar
• Powdered sugar, for dusting

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine eggs, sugar, and butter and beat with an electric mixer until light and fluffy, about 3 minutes.
3. In a separate bowl, combine the flour, baking powder, and salt.
4. Add the dry ingredients alternately with the buttermilk, in three parts, mixing gently until just moistened. Stir in the coconut and pecans.
5. Pour batter into a pound cake mold. Bake for 60 minutes, or until a knife inserted in the center comes out clean.
6. Five minutes before the cake is finished baking, make the glaze: combine water, butter, and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes.
7. Slowly pour half the glaze over the cake, invert onto a serving plate, and pour the remaining glaze over the top. Dust with powdered sugar, let sit 10 minutes, and eat warm.