Neville and I have always joked that the kitchen is never really clean because we use it; lately, this has actually been the case. It’s thoroughly winter, everybody’s hungry pretty consistently six times a day, and we all need energy to be/keep up with a one-year-old. But since I’m also a sucker for efficiency, it’s my de facto mission to get good at making several simple recipes and then use variations on them forevermore — last summer it was pizza, grilled chicken salad, and frittata.
This winter it’s been more of a crapshoot, but we do seem to eat a lot of Indian dishes and “experimental” baked goods. That has generated a lot of half-used cartons of coconut milk, yogurt, and buttermilk. Which is good cause for more experimentation. That’s how this cake was born. Buttermilk is amazing — I have been using it as a substitute for butter in a lot of things, and I love how they turn out. (I used to substitute store-bought buttermilk with regular milk mixed with vinegar, but that has none of the frothy good thickness of cultured buttermilk. It’s worth the extra cost, in my book.)
Coconut Faux-Pound Cake
2 eggs at room temperature
1/4 cup buttermilk at room temp.
1 C. lite coconut milk at room temp.
1/3 cup sugar
1/2 tsp salt
1 Tsp baking powder
2 cup flour
3/4 cup unsweetened coconut
Stir together dry ingredients in a large bowl. Whisk wet ingredients together and then add them to the dry mixture, along with the coconut. Pour into a greased, 9×5 inch loaf pan. Bake at 350 degrees for about 45 minutes, until just brown on top and firm to the touch. Let cool completely on a rack. Eat, eat, eat!