CAKE:
1. Spray a 9X5 inch loaf pan with non stick cooking spray. Preheat oven to 350 degrees/
2. In a medium bowl combine flour, baking powder, and salt and set aside.
3. In the bowl of a stand up mixer, add butter and sugar and beat on medium for 8 minutes (Yes, 8 minutes!) until light and fluffy. Scrape down the bowl as needed.
4. Add vanilla and coconut extract to bowl. Add the eggs one at a time and mix well, scrapping down the bowl, after each addition.
5. Set the mixer to low and add the flour mixture in 3 additions, alternating with 1/2 cup additions the buttermilk, and mix until incorporated.
6. Using a large spoon mix in 1 1/4 cups of the coconut.
7. Pour batter into prepared loaf pan and bake in preheated oven for about 60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the loaf pan set on a wire rack. Remove from pan and allow cake to cool completely.

TOPPING:
1. Spread the remaining 1/4 cup of coconut in a single layer on a baking sheet. Place in a 350 degree oven for 5-10 minutes, stirring often, or until the coconut is golden. Remove from oven and cool.
2In a small bowl whisk together the powdered sugar a 1 1/2 tablespoons of the remaining buttermilk. Add addition 1/2 tablespoon of buttermilk a couple of drops at a time until you reach a nice thick pour-able consistency. Drizzle glaze over completely cooled cake and top with toasted coconut! Serve with strawberries, raspberries, blueberries or any summer fruit you desire. A little cup of coffee sure doesn’t hurt either!

I’d love to hear if you enjoyed this as much as I did. Let me know what you think! Happy eating!