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Coconut-Buttermilk Pound Cake


1 1/2 cups sweetened shredded coconut, divided
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1 cup plus 2 tablespoons buttermilk, at room temperature, divided
1 cup confectioners’ sugar



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