Coconut Buttermilk Cake
A moist, tender cake with tropical coconut flavor, tangy buttermilk glaze, and toasted coconut topping. Perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: About 1 hour 20 minutes
- Yield: 8 slices 1x
- Category: Easy to make, full of texture, and completely irresistible!
Ingredients
Scale
Cake:
- 1½ sticks (170g) unsalted butter, softened
- 2 cups (250g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 3 large eggs, room temp
- 1 cup (240ml) buttermilk (divided)
- 1¼ cups (100g) shredded sweetened coconut
Topping:
- 1 cup (120g) powdered sugar
- 2 tbsp buttermilk
- ¼ cup shredded coconut (toasted)
Instructions
- Prep: Preheat oven to 350°F (177°C). Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream Butter & Sugar: Beat butter and sugar for 8 minutes until fluffy.
- Add Eggs & Extracts: Mix in vanilla, coconut extract, and eggs (one at a time).
- Combine Wet & Dry: Alternate adding dry ingredients and buttermilk (start and end with dry). Fold in shredded coconut.
- Bake: Pour batter into the pan. Bake for 60 minutes. Cool for 15 minutes in the pan, then transfer to a rack.
- Toast Coconut: Bake shredded coconut at 350°F for 5–10 minutes until golden.
- Glaze & Decorate: Mix powdered sugar and buttermilk into a thick glaze. Drizzle cake and sprinkle toasted coconut.
Notes
- Room Temp: Store in an airtight container for 3 days.
- Refrigerate: Lasts up to 5 days.
- Freeze: Wrap tightly and freeze for 3 months.
Find it online: https://cakeshungry.com/coconut-buttermilk-cake/