1 1/2 sticks unsalted butter, at room temperature
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon vanilla
1 cup plus 2 tablespoons buttermilk, divided
1 1/2 cups sweetened flaked coconut, toasted, divided
1 cup confectioners sugar
First, toast the coconut in a 350 degree oven for about 10 minutes, stirring often. Watch it carefully because it can burn quickly!
Keep the oven at 350 degrees. Spray a loaf pan with baking spray (one that has both oil and flour in it). Whisk together the flour, baking powder and salt in a medium bowl and set aside.
With your mixer, beat butter and sugar until light and fluffy, about 5 minutes on medium speed. Add vanilla, then eggs, one at a time, until fully incorporated. With mixer on low, alternately add flour mixture and 1 cup buttermilk until it's all been added and beat until combined. Fold in 1 1/4 cups coconut.
Pour batter into the loaf pan and bake for approximately one hour, or until a toothpick inserted into the center comes out clean. Let cool in the pan, set on a wire cooking rack, for about an hour. Remove cake from the pan and cool completely.
Whisk together the confectioners sugar and 2 tablespoons buttermilk and drizzle over the cake. Sprinkle with the remaining coconut.