INGREDIENTS
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For the cake:
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1 & 1/2 cups sweetened shredded coconut
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup unsalted butter, softened
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1 cup granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1 cup buttermilk
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For the glaze:
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1 cup confectioners' sugar
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2 tablespoons buttermilk