Your sweet tooth has met its dream cake in my old-fashioned coconut buttermilk cake!
Creamy, tangy buttermilk and vibrant coconut combine to create an out-of-this-world buttermilk cake that puts to shame all other fruit cake recipes. You may need more than one slice to fully believe this flavor — go ahead and indulge! Cake recipes won’t tell!
I most love that just the name — coconut buttermilk cake — makes my mouth water! Who knew two simple ingredients could be so good together?
- Perfect buttery, chewy texture!
- Coconut flavor at its best
- Great for parties, barbecues, and more
- Crowd favorite!
How To Make Coconut Buttermilk Cake Recipe
The steps to make this cake aren’t too different from other cake recipes!
Preheat your oven and prep your pan. Combine your dry ingredients in one bowl and cream your butter and sugar in another. Add your extracts and eggs to the sugar mixture, then slowly add the dry mix to the wet, alternating with the addition of buttermilk. Add your shredded coconut, pour the batter into your pan, and bake until an inserted skewer comes out clean!
Don’t forget the glaze! Toast your coconut, mix it with powdered sugar and buttermilk, and drizzle it over your cooled cake.
There is nothing more disappointing than an over baked coconut cake. No mistakes here! I’ve outlined the best tips and tricks to give you the ultimate coconut cake.
Tips For Making The Perfect Coconut Buttermilk Cake
Baking is a science and an art!
Oven: Do not over bake your cake! If your skewer comes out clean, the cake will be slightly overdone, and you will miss the fabulous moistness the cake is supposed to have. If your oven temperature tends to run a bit hot, either turn it down or check the cake for doneness a few minutes earlier than the recipe calls for.
Pan: Some similar recipes call for the caked to be baked in a loaf pan. Don’t even think about it! You definitely need a 9X5 inch pan to accommodate the volume of batter in this recipe.
Glaze: When making the glaze, add the second tablespoon of buttermilk slowly so you can control the thickness of the glaze. You may not need the entire second tablespoon.
Buttermilk Cake Recipe Ingredient Notes
Never baked a buttermilk cake recipe before? Not to worry — I’ve got you covered!
Buttermilk: Buttermilk is a magic baking ingredient. Tangy but creamy, it helps baked goods rise without being overpoweringly sour. What is it? It’s halfway between milk and yogurt, giving you the best of both worlds. Worried about baking with it? Don’t be! Treat it just as you would milk. You’ll love the results!
Coconut Extract: This is very important for the flavor of your cake — get coconut extract, not coconut oil or flavoring. The ratios of the actual flavors vary with each, and coconut extract will give you the smoothest coconut flavor for this cake.
Ingredient Addition: Follow the steps when adding your ingredients! Baking is a science, and if you just dump all the ingredients together, you’ll end up with a dense, inedible cake. Remember chemistry!
Strangely, I’ve never had any leftover… I really don’t know where it goes!
(I eat it all. That’s totally where it goes.)
If, for some reason, you have cake leftover, here are some ways to store it!
Can You Freeze This?
Yes! Pound cake stores wonderfully in the freezer. Wrap it in cling wrap or put it in a sealed container, and you can let it sit in the freezer for up to six months.
To thaw, let it sit in the fridge until it’s slice ready. I know a lot of people who like their pound cake a little on the frozen side, so use your judgment!
Unfortunately, like most cake recipes, this cake can’t really be made ahead. Once you start adding one ingredient, the others have to follow soon after!
But! This cake does store very well, so if you need to make it a day or two before an event, it can sit at room temperature no problem — just withhold your glaze until serving if you plan to do that! The dairy in the glaze cannot be outside of the fridge.
How Long Can You Keep This In The Fridge?
Wrapped or in a container, your cake can sit in the fridge for up to a week, no problem! This is the best storage option if you’ve put the glaze on. It keeps the glaze nice and chilled!
There are so many buttermilk cake variations out there — what changes can we make? Let’s find out!
Can I Add Lemons?
Lemon cake is divine! If you’ve made my lemon sheet cake or my lemon poke cake, you know how moist and tender these treats can be. Swap out your coconut extract for lemon in this recipe, and you’re in heaven!
Can I Add Pumpkin?
Looking for a pumpkin cake recipe? Pumpkin buttermilk cake sounds just as yummy as my pumpkin dump cake! I’d swap the final glaze though for something more texture-friendly a la my pumpkin crunch cake!
Can I Add Cherry?
Cherry cake balances the flavor of coconut in a truly unmatched way! Well, almost unmatched — chocolate cherry cake with coconut would be absolutely wonderful, wouldn’t it? And let’s not forget cherry dump cake when you’re in need of an easy, quick dessert!
What Other Pound Cake Recipes I Can Try?
This recipe is so similar to buttermilk pound cake already! A few easy swaps (more butter, of course!) and you’ve got coconut pound cake.
If you’ve never made pound cake before, I suggest starting with the traditional Sara Lee pound cake. It’s a great beginner recipe!
What Other Coconut Cakes Can I Make?
Bring on the coconut! My delicious coconut sheet cake is stuffed with incredible flavor. And my easy, delicious coconut poke cake is the perfect ending to every summer BBQ!
Coconut Buttermilk Cake
- 1 1/2 sticks unsalted butter at room temperature
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 large eggs
- 1 cup buttermilk
- 1 1/4 cups sweetened shredded coconut
- 1 cup powdered sugar sifted
- 2 tablespoons buttermilk
- 1/4 cup sweetened shredded coconut divided
- Spray a 9X5 inch loaf pan with non-stick cooking spray. Preheat oven to 350 degrees.
- In a medium bowl combine flour, baking powder, and salt and set aside.
- In the bowl of a stand-up mixer, add butter and granulated sugar and beat on medium for 8 minutes (Yes, 8 minutes!). Scrape down the bowl as needed.
- Add vanilla and coconut extract to the bowl. Add the eggs one at a time and mix well, scraping down the bowl, after each addition.
- Set the mixer to low and add the flour mixture in 3 additions, alternating with two- 1/2 cup additions of buttermilk (You will be adding 1 cup total of buttermilk), and mix until incorporated.
- Using a large spoon mix in 1 1/4 cups of the coconut.
- Pour batter into prepared loaf pan and bake in preheated oven for about 60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the loaf pan set on a wire rack. Remove from pan and allow cake to cool completely.
- Spread the remaining 1/4 cup of coconut in a single layer on a baking sheet. Place in a 350 degree oven for 5-10 minutes, stirring often, or until the coconut is golden. Remove from oven and cool.
- In a small bowl, whisk together the powdered sugar and 1 1/2 tablespoons of the remaining buttermilk. Add additional 1/2 tablespoon of buttermilk a couple of drops at a time until you reach a nice thick pour-able consistency. Drizzle glaze over completely cooled cake and top with toasted coconut!
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As we get into spring and summer, everyone will be clamoring for fruit cakes!
- Hummingbird Cake – A Southern staple!
- Simnel Cake – A celebration of everyone’s favorite stone fruit, apricots
- Dundee Cake – Scottish fruit cake packed with currants!
- Mango Cake – If you loved the tropical twist of coconut, try this!
- Strawberry Cream Cake – The tastes of summer in one delicious cake!
Is your sweet tooth begging you to get baking? I know mine is. I just can’t resist coconut and buttermilk!
What event did you make this cake for? Let me know in the comments!
Source: Martha Stewart