3/4 c butter, room temperature
2 c flour
1 1/2 t baking powder
1/2 t salt
1 c sugar
1 t vanilla extract
3 eggs
1 c plus 2 T buttermilk, divided
1 1/2 c sweetened shredded coconut, toasted, divided
1 c powered sugar
In a bowl whisk together flour, baking powder and salt. In a large mixing bowl, beat butter and sugar on medium high until light and fluffy. Add vanilla, then eggs, one at a time, beating well after each addition. With mixer on low, add flour mixture in 3 additions, alternating with two additions of buttermilk, beat until combined. Fold in 1 1/4 c coconut.
Pour batter into a greased and floured loaf pan. Bake at 350 degrees for 1 hour until a toothpick inserted in center comes out with a few moist crumbs attached. Cool in pan, remove cake from pan and cool completely on wire rack.
In a bowl whisk together powered sugar and 2 T buttermilk. Drizzle over cake and sprinkle with 1/4 c coconut.
