Coconut pound cake with buttercream

I have been searching for the perfect coconut cake recipe for a long time and have managed to find the mother of all sources for coconut anything at The Caked Crusader - more like Cake saviour me thinks though.

Here is The Caked Crusaders recipe for the yummiest coconut cake ever!

Ingredients:
For the cake:
225g unsalted butter
225g caster sugar
2 large eggs, lightly beaten
115g desiccated coconut
225g self raising flour

For the buttercream:
225g icing sugar
115g unsalted butter, softened
3-4 tablespoons desiccated coconut

1 glace cherry to decorate, optional

How to make:

- Preheat oven to 180°C/fan oven 160°C/350°F/ Gas mark 4 and line either an 18cm round tin with greaseproof paper.
- Cream together the butter and sugar until pale and fluffy. Don’t skimp on this stage as I think it is the foundation of success. Take a tiny piece of the mix and place on your tongue. Press it to the roof of your mouth – if it’s gritty the mix needs more beating. When it’s smooth you can move to the next stage.

• Beat in the eggs, then the coconut, then the flour.
• Spoon into the cake tin and bake for about an hour or until a skewer comes out clean. Mine took about 1 hour 10 minutes but it’s probably worth checking on it after about 45 minutes as ovens vary greatly.
• Leave to cool for 10 minutes in the tin and then remove from the tin and leave to cool completely on a wire rack.
• For the buttercream, cream the butter and icing sugar together until very smooth and spread onto the top (and sides if you wish) of the cake.
• Immediately after, sprinkle on the desiccated coconut.
• I tend to make the cake the day before I want it, and then make the buttercream on the morning of the day on which the cake will be served.
• Bask in glory at the wonderful thing you have made.
• Eat