Orange Coconut Pound Cake features real orange flavour and lots of coconut. A sweet orange glaze is drizzled over the cake and shredded coconut is sprinkled on top. It’s the perfect dessert for Easter, Mother’s Day, springtime, or simply an afternoon pick-me-up.
Preheat oven to 350 degrees F. Prepare a standard loaf pan by greasing the bottom and sides with butter or cooking spray, and if desired line with parchment paper.
In a small bowl, stir together granulated sugar and orange zest to infuse the sugar with orange flavour. After zesting the oranges, juice them for the cake and glaze ingredients.
In a large bowl with a firm spatula, beat the butter and orange infused sugar until fluffy. Add the eggs, egg yolk and orange juice and beat well until smooth.
In separate bowl mix flour, baking powder, baking soda, salt and coconut. Gradually add the dry ingredients and buttermilk, alternately in batches, beginning and ending with flour, beating in between each addition, just until combined. Batter will be thick.
Spoon batter into prepared loaf pan and spread evenly.
Bake for 40 – 50 minutes until lightly golden and a toothpick inserted comes out clean. Cool for 15 - 20 minutes in the pan then transfer to a wire rack to cool completely.
Meanwhile, prepare the glaze. Mix the icing sugar and orange juice in a small bowl until smooth. Drizzle glaze over the top of the cooled loaf allowing some to dribble down the sides. Sprinkle top with ½ cup shredded and/or flaked coconut.