* To make Cake flour for every one cup of all purpose flour remove 2 tablespoons of flour and re fill with 2 tablespoons of corn starch, sift to combine.
** To Make Butter Milk, add one tablespoon of lemon juice to a one cup measurement and top with milk. Let sit 10 minutes.
Pre-heat oven to 350°F (180°C), grease and flour a 9 x 5 inch (23 x 23 cm) loaf pan/ bundt pan or 9 inch cake pan.
In a medium bowl whisk together the flour, baking soda, baking powder and salt.
In a small bowl combine the buttermilk and vanilla or coconut extract.
In a large bowl with a hand beater or stand mixer and the flat beater attachment, cream the butter and sugar until light and fluffy, approximately 2-3 minutes, add the eggs one at a time and beat until smooth.
Alternately add the buttermilk and flour mixture to the creamed mixture and beat to combine. (start and end with flour mixture). Fold in the flaked coconut.
Pour into prepared pan and bake for approximately 50-60 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool in the pan for 15-20 minutes then move to a wire rack to cool completely. Frost or dust with powdered sugar if desired. Enjoy!
VANILLA GLAZE
In a small bowl combine icing sugar, cream and vanilla until creamy, if too thin add more sugar if too thick add more cream. Spread on cool cake and sprinkle with flaked coconut.
Notes
If you use unsalted butter then just add a pinch or two of salt.If you prefer you could make a simple cream cheese frosting or even a dusting of powdered sugar would be delicious before serving.The pound cake should be stored in an airtight container, it will keep for up to 1 day at room temperature. If it is glazed or frosted it is better to place it in the refrigerator, be sure to wrap it tightly with plastic wrap or foil, it will keep for up to one week in the fridge. Bring to room temperature before serving.Freeze the cake tightly wrapped in plastic wrap and place in an airtight container or freezer bag, it will keep for up to six months in the freezer.A frozen cake can either be thawed on the counter or in the fridge, remove from the freezer bag or container, but leave wrapped. Be sure to freeze the cake without the frosting.