Buttermilk Coconut Cake Recipe
This buttermilk coconut cake is a delicious and moist cake that is sure to be a hit at any party or special occasion. It is a classic southern cake that is sure to please any sweet tooth. The combination of buttermilk and coconut make this cake a unique and flavorful one. The best part is that it is easy to make and doesn’t require too many ingredients. So let’s get started on this delicious recipe!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter, melted
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 1 cup sweetened flaked coconut
- 1 cup sweetened shredded coconut
Instructions
Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with butter and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: In a large bowl, add the melted butter, brown sugar, and granulated sugar. Beat with an electric mixer until combined.
Add the eggs, one at a time, and beat until combined. Add the vanilla extract and beat until combined.
Step 3: Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Add the buttermilk and mix until just combined. Fold in the sweetened flaked coconut and shredded coconut.
Step 4: Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool for 10 minutes in the pan before transferring to a cooling rack to cool completely.
Nutrition
One serving of this buttermilk coconut cake contains approximately 614 calories, 32.6g fat, 77.2g carbohydrates, and 7.1g protein. This cake is also a good source of dietary fiber, containing 4.5g per serving.
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