Toasted Coconut Pound Cake

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

Directions

1. Preheat 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. 
2. In 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.
3. Pour 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 completely
4. Make 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. 
5. Top glaze with remaining 1/2 cup of toasted coconut and let set before serving.