One-Layer Cake | Coconut Buttermilk Pound Cake

My One-Layer Cake Obsession

Phyllis People 13 Comments

I love sharing my family with you. Today I asked my son Brian Hart Hoffman to write a blog post about baking. He has turned out to be quite the baker, and I’m proud to say he is the founder and editor-in-chief of the Bake From Scratch magazine. I hope you enjoy:

I love to bake, but I’m sure you already know that, since Mom loves to share some of my first baking experiences (or should I say “experiments”) with you. I hope you’ve seen that love in the pages of Bake from Scratch magazine – a publication that I launched from my passion for all things baking! There seems to always be a joy and happiness associated with baking, and not just for the recipients, but for the baker too! Baking is how I share love with my family and friends – and that is something I hear from so many readers as well.

Whenever our family gathers for holidays, birthdays, or “just because.” I quickly volunteer myself to bring the dessert. Then comes the fun part, deciding what to bring. My latest “obsession” in the kitchen happens to be one-layer cakes. Not plain layers (even though mom and I have been known to eat some of those hot from the oven) that would otherwise be bound for a decadent layer cake – I’m talking fruit studded, streusel layered, jam swirled, and citrus glazed creations that are bound to become a favorite of yours too.

I love the one-layer cake so much that we created an entire special issue full of them. From coffee cakes baked in 9 inch cake pans, to skillet cakes in cast iron, we put your everyday pans to use to create a collection of recipes that you will turn to time and time again.

One of my favorites from the issue? The coconut buttermilk pound cake – check out the recipe and you’ll see why I can’t stop craving it!

5.0 from 3 reviews
Coconut Buttermilk Pound Cake
Makes 2 (9x5-inch) loaves Fluffy, moist, and filled with all kinds of coconut, this loaf is a true crowd pleaser. Don’t skip the toasted flakes on top—the subtle crunch makes this cake absolutely irresistible.
  • 1½ cups (340 grams) unsalted butter, softened
  • 3 cups (600 grams) granulated sugar
  • 5 large eggs (250 grams)
  • 3 cups (375 grams) all-purpose flour
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (5 grams) baking powder
  • 1 cup (240 grams) whole buttermilk
  • 2 cups (100 grams) sweetened flaked coconut, toasted and divided
  • 2 teaspoons (8 grams) vanilla extract
  • 3 cups (360 grams) confectioners’ sugar
  • ¼ cup (60 grams) unsweetened coconut milk
  • 1 tablespoon (15 grams) fresh lemon juice
  1. Spray 2 (9x5-inch) loaf pans with baking spray with flour. Line pans with parchment paper, letting excess extend over sides of pan. Spray pans again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, salt, and baking powder. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in 1¼ cups (63 grams) coconut and vanilla. Divide batter between prepared pans.
  4. Place in a cold oven. Bake at 300°F (150°C) until a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. In a medium bowl, whisk together confectioners’ sugar, coconut milk, and lemon juice. Drizzle glaze over loaves; sprinkle with remaining ¾ cup (38 grams) coconut.

What is your favorite one layer creation?

Comments 13

  1. I LOVE the Bake from Scratch magazine! Brian is so talented and passionate about baking, I just adore him!
    Thank you for sharing this wonderful recipe, excited to make it for block party!

  2. Cannot wait to food shop this weekend…..will surely get this magazine. Love cake and to try something new. Thank you Brian. Enjoy the weekend.

  3. Brian,
    What a wonderful sounding cake. I am anxious to try it, so will hurry and purchase some buttermilk. Thank you so much for sharing. Hearing about great, yet simple desserts makes my day. I am so impressed that I am definitely considering purchasing your book of “One Layer Cakes”, and your magazine sounds perfect, as both my husband and I like to bake from scratch, just like our Mothers did daily.

    Your Mother is someone to certainly be proud of, and I can see she feels the same about you!

  4. Thank you Phyllis for introducing us to your very talented son, and thank you, Brian for the great recipe…I love one layer cakes!

  5. Brian you are one son to be proud of I haven’t met you but I will through cooking and sharing your delicious looking cake! I like this recipe share one for now right out of the oven and the other freeze for a later surprise. Congratulations on making your MOM proud….California Carmel

  6. Great recipe, Brian. Can’t wait to try it. Seems like the perfect dessert for our busy summer days. So glad Phyllis is willing to share you with the rest of us! Thank you.

  7. Glad I don’t live near you I would weigh 500 lbs. Just kidding I would love to live near you. I am going to try to make this cake this weekend for a dinner we are having. Phyllis you seem to have a wonderful family, you are very blessed.

  8. Congratulations on having such a successful son! He sounds like a real sweetie (pun intended!).
    Phyllis, I made your white cake for a chocolate-hater’s birthday recently and it was a huge hit. Like wedding cake. Delicious. Will make it again for sure.

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