I had some buttermilk that needed using so I poked around in my untested recipe file (OK my HUGE file) and found this.
I pretty much stuck to the recipe from BonAppetit (shocking I know) so I'm not even going to bother posting the actual recipe here. At first I thought it didn't have enough coconut then I thought Oh I should have added some chocolate extract. Then I realized that the entire cake was pretty much eaten within 24 hours by the two of us and thought hmmm I don't think any changes are needed.
I did have to tent the cake with foil because the coconut on top had started to brown a little too much. The cake was nice and dense as a good pound cake should be (according to the Sous Chef who is a bit of a connoisseur of pound cakes). I also used raw sugar to sprinkle on top of the cake instead of regular sugar. I used sweetened coconut because that's all I had. Otherwise, I followed their measurements and directions. It sounded like they were pretty serious about the overbeating once the flour is added so I abided by their advice.