Looking for a dessert that’s bursting with flavor? Meet the Coconut Buttermilk Cake. It’s got the tangy kick of buttermilk, the tropical sweetness of coconut, and the perfect tender crumb. Oh, and the best part? It’s topped with a dreamy glaze and crunchy toasted coconut. Whether it’s for a family gathering, a potluck, or just a chill weekend treat, this cake will steal the show.

Ready to bake? Let’s dive in.

What to Expect

Prep time: 20 minutes
Bake time: About 60 minutes
Yields: 8 slices (or more if you’re generous!)
Difficulty: Easy to moderate—don’t sweat it if you’re new to baking.

You’ll need a few basics: a stand or hand mixer (to whip that butter and sugar to perfection), a 9×5-inch loaf pan, mixing bowls, a whisk, and a spatula. Got an 8×8 pan instead? No big deal—just adjust the bake time. Same goes if you’re feeling adventurous and want to make cupcakes instead.

Pro tip: Bake it a day ahead if you’re prepping for an event. But save the glaze for when you’re ready to serve—it’ll keep the cake fresh and oh-so-pretty.

What You’ll Need

Ingredients (for the cake):

Butter, sugar, flour, baking powder, and salt—classic pantry staples.
Buttermilk for a soft crumb and a little tang. Don’t have it? No problem. Just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, and let it sit for 5 minutes.
Sweetened shredded coconut. It adds flavor and moisture.
Vanilla and coconut extracts for that irresistible tropical vibe.

Topping:

Powdered sugar + buttermilk = the glaze you’ll want to drizzle on everything.
Toasted shredded coconut for extra crunch and flavor.

Pro tips for great results:

Use unsalted butter at room temperature for smoother mixing.
Toasting the coconut? It’s a small step that packs a big punch.

How to Make It

1. Prep Your Pan & Oven:

Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter (or non-stick spray), then dust it lightly with flour. This helps the cake slide right out after baking.

2. Mix the Dry Ingredients:

Grab a medium bowl and whisk together your flour, baking powder, and salt. Set aside. (Simple, right?)

3. Cream the Butter & Sugar:

This is key to a light, fluffy cake. Beat softened butter and sugar with a mixer for a full 8 minutes. Yes, 8! It’s worth it—this step adds air, making the cake tender. Don’t forget to scrape down the sides of the bowl now and then.

4. Add the Wet Ingredients:

Mix in the vanilla and coconut extracts. Then, add your eggs one by one, beating well after each addition.

5. Combine It All:

Lower the mixer speed. Add the dry ingredients and buttermilk in batches—start with dry, alternate with buttermilk, and finish with dry. Fold in the shredded coconut gently to keep the batter airy.

6. Bake:

Pour the batter into your prepared pan. Smooth the top and bake for about 60 minutes, or until a skewer comes out with just a few crumbs. Once it’s done, let the cake cool in the pan for 15 minutes, then transfer to a wire rack.

While the Cake Cools…

Toast the Coconut:
Preheat your oven to 350°F (if it’s not still hot). Spread shredded coconut on a baking sheet and toast for 5–10 minutes, stirring every couple of minutes. Keep an eye on it—it can burn fast. You’re looking for golden brown and nutty.

Make the Glaze:
Whisk powdered sugar and a splash of buttermilk until smooth and pourable. If it’s too thick, add a tiny bit more buttermilk.

6. Finish It Off:

Once the cake is cool, drizzle it with the glaze. While the glaze is still wet, sprinkle your toasted coconut on top.

Make It Your Own

Here’s the fun part: you can customize with ease.

No buttermilk? Use a dairy-free option like almond milk with lemon juice.
Want a tangy twist? Add lemon or orange zest to the batter.
Love some crunch? Fold in chopped almonds or pecans.
Feeling festive? Add a pinch of cinnamon or nutmeg for a cozy, holiday vibe.

How to Serve & Store

Serve thick slices topped with whipped cream or ice cream for an extra treat.
Pair it with coffee or tea for a simple afternoon pick-me-up.

Storing Tips:

At room temp: 3 days in an airtight container.
In the fridge: Up to 5 days (bring to room temp before serving).
Freezing: Wrap tightly in plastic wrap, then foil, and store for up to 3 months. Thaw overnight in the fridge.

Reheat Hack:

Microwave slices for 10–15 seconds to refresh that just-baked taste.

So, there you go—a Coconut Buttermilk Cake that’s simple, satisfying, and oh-so-versatile. Whip it up, share it, and savor every bite. Let me know how it turns out—happy baking!