Third time's a charm... right? (Coconut Pound Cake)

We decided to put up new curtains a couple of weeks ago.
Bought the rod...
... it was too short.
Took it back and bought another rod (the right length this time).
It was missing a piece.
Took it back and got one more...
it fit and worked.

Third time;s a charm.


It was time to get a new dining table.
Er... get our own dining table, instead of using a hand-me-down one.
It arrived.  We opened the box.  The screws were loose and the table was broken.
Called, complained, and waited for a new one.
The reviews were all 4 1/2 stars or above...
Excellent packing, no loose screws, but broken top.
We are waiting for another one.
Which will be perfect, they assured me...

Third time's a charm.

Made a recipe the other day.
Didn't have all of the ingredients, so I thought would substitute.
The pictures were amazing.
The taste was good.
The texture was awful.

Made another recipe after that.
The texture was good.
The taste was pretty darn incredible (my husband feel in love with me even a bit more, I think...)
The pictures?  They are the ones you see here.
Not terrible, but good.
Just Ok.
But I want more than OK.  I want GOOD and GREAT and YES, I AM PROUD OF THESE pictures.

Next time, it is going down.  Beautiful pictures and a fabulous taste to accompany it.  How do I know?

Because third time's a charm.

(Seriously, though, MAKE THIS.  Trust me, OK?  Ok.  Thank you.)

Coconut Pound Cake
Recipe adapted from Everyday Food, Oct. 2012
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ingredients

• 1 1/2 sticks unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1 cup plus 2 tablespoons milk mixed together with 1 teaspoon of white vinegar
• 1 1/2 cups sweetened shredded coconut, toasted, divided
• 1 cup confectioners' sugar

directions

1. Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
2. Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
3. Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
   
   

   COST: $4.39  COST PER SLICE (10): $0.44