Buttermilk-Coconut Cake Recipe
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Yield: 1 two-layer cake
Description:
Indulge in the lusciousness of this Buttermilk-Coconut Cake, a delightful recipe sourced from the culinary treasures of Midwest cooks. With its tender crumb and irresistible coconut flavor, this cake is sure to become a favorite for any occasion, whether it’s a potluck, Christmas gathering, or just a sweet treat for yourself. Easy to make and bursting with tropical goodness, each bite of this cake will transport you to paradise!
Keywords: Coconut, Fruit, Nuts, Low Protein, Potluck, Christmas, < 60 Mins, Easy
Nutritional Information (per serving):
- Calories: 703.4
- Fat: 22.8g
- Saturated Fat: 11.5g
- Cholesterol: 32.3mg
- Sodium: 218mg
- Carbohydrates: 122.7g
- Fiber: 0.8g
- Sugar: 104.8g
- Protein: 4.9g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 1 1/2 tsp | Baking powder |
| 1/4 tsp | Baking soda |
| 1/2 cup | Shortening |
| 1/4 cup | Butter |
| 1 1/2 cups | Sugar |
| 1 tsp | Vanilla extract |
| 1 cup | Buttermilk |
| 5 | Egg whites |
| 1 cup | Powdered sugar |
| 1/2 cup | Milk |
| 7 3/4 cups | Flaked coconut |
Instructions:
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Prepare the Cake Pans: Begin by greasing and flouring two 8-inch or 9-inch round baking pans, ensuring the cakes won’t stick.
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Preheat the Oven: Preheat your oven to 375°F (190°C), ensuring it reaches the perfect temperature for baking.
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Mix the Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and baking soda. Stir until well mixed and set aside.
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Cream the Fats and Sugar: In another bowl, beat together the shortening and butter using a mixer until softened, approximately 30 seconds. Add the sugar and vanilla extract, then continue beating until light and fluffy.
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Incorporate Egg Whites: Add the egg whites to the mixture and beat until smooth, approximately 2 minutes, ensuring a uniform consistency.
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Alternate Dry and Wet Ingredients: Gradually add the flour mixture and buttermilk alternately to the batter, beating on low speed after each addition until just combined. Be careful not to overmix.
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Bake the Cakes: Divide the batter evenly between the prepared pans, spreading it out smoothly. Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the Cakes: Allow the cakes to cool in the pans on wire racks for 10 minutes. Afterward, carefully remove them from the pans and let them cool completely on wire racks before frosting.
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Prepare the Frosting: In a small bowl, beat 1/2 cup of butter until light and fluffy. Gradually add powdered sugar, beating well after each addition. Mix in the milk and vanilla extract until fully incorporated. Continue gradually adding powdered sugar until the frosting reaches the desired consistency for spreading, usually around 3 3/4 to 4 cups more.
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Frost the Cake: Spread a generous amount of frosting between the cake layers and over the top and sides of the assembled cake, using a spatula to achieve a smooth finish.
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Decorate with Coconut: Sprinkle flaked coconut over the frosted cake, covering the top and sides to add a delightful tropical touch.
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Serve and Enjoy: Slice the Buttermilk-Coconut Cake and serve it to your delighted guests or indulge in a slice yourself. Pair it with a cup of coffee or tea for a truly blissful experience.
Notes:
- If you don’t have buttermilk on hand, you can easily make a substitute by combining 1 tablespoon of lemon juice with enough milk to make 1 cup. Let the mixture stand for 5 minutes before using.
Whether you’re celebrating a special occasion or simply craving something sweet, this Buttermilk-Coconut Cake is sure to satisfy your dessert cravings with its moist texture, rich coconut flavor, and heavenly frosting. Perfect for sharing with friends and family, this easy-to-make cake will quickly become a beloved favorite in your recipe collection.
